Olive And Broccoli Pasta Recipe Idea
Try this simple olive and broccoli pasta recipe idea
#veganrecipes #veganfood #vegan
Ingredients - Serves 2
1 Tbsp Olive Oil
200g Broccoli
1 Clove Garlic
1/4 Teaspoon Chilli Flakes
50g Walnuts
50g Black Olives
Large Handful Parsley
Quarter Lemon Juiced
50g Plant-Based Cheese
150 - 200g Dried Pasta
2 Tbsp Water
Salt & Pepper
Wash and chop the broccoli into small pieces then place in a saucepan with the olive oil, salt & pepper and fry on a medium heat for 2 minutes.
Add the water and cook for a further 2-3 minutes until the water has evaporated.
Finely chop the garlic, roughly chop the walnuts and add both to the broccoli along with the chilli flakes and stir.
Add your cooked pasta to the pan along with finely chopped black olives and parsley and lemon juice. Mix together then finally add the cheese and you are ready to serve.
Enjoy!!
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Cauliflower and Chickpea Curry:
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Spinach and Artichoke Quinoa Bowl:
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Black Bean and Corn Salad:
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Pasta Primavera:
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Clams and Pan Seared Tuna Linguini in a Peppery Salty Broth. Capt'n Kenny's Galleys.
In this episode of The Capt'n Galleys, Capt'n Kenny brings an easy recipe to prepare Clams Linguini with Pan Seared Tuna in a Peppery Salty Broth. Enjoy and leave us a comment!
The Capt'n Galleys is a weekly cooking show featuring Capt'n Kenny, cook and creator of Capt'n Kenny's Fresh from Nova Scotia, Canada.
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Clams and Pan Seared Tuna in a Peppery Salty Broth Recipe
Ingredients:
½ lb dry Linguini pasta
4 tbsp butter
1 tbsp Olive oil
3 tbsp Chopped Parsley
5 Minced Garlic Cloves
1 tbsp (heaping) Fresh Cracked Black Pepper
½ tsp Pepper Flakes
1 cup Dry white wine
2 lbs (24) Surf Clams
1 tsp Grated Lemon Zest
8 oz Fresh Tuna
Salt and Pepper to taste
Instructions
1. Pasta: Boil a large pot of Sea Salted water. Cook pasta al dente (check the package for timing). Al dente means the pasta is still firm but cooked without having a raw inside. When cooked, drain and add cold water for the pasta to stop cooking until needed.
2. Sauté on medium heat 2 tbsp butter, 2 tbsp parsley, ½ tsp pepper flakes, 1 heaping tbsp fresh ground black pepper, 5 cloves of garlic finely minced. Cook about 5 minutes until the garlic is golden brown.
3. Add 1 cup of white wine. Add clams. Cover and cook on medium heat until clams have opened. Discard any clams that did not open.
4. Cut Tuna into a ¼ inch medallions. Season with salt and pepper. Heat large pan with 2 tbsp butter and olive oil. Wait until oil and butter is bubbling and add tuna. Cook for about 3 minutes, turning once. Use a slotted spoon or tongs to remove cooked tuna.
5. Add drained linguini to the clams, clam juice, 1 tbsp of butter, lemon zest and warm up until pasta is ready.
6. Plate linguine and clams, add the Tuna on top, garnish with parsley.
Notes:
- Capt’n Kenny likes it spicy. You can reduce the amount of Pepper on the broth to half if you don’t like it too spicy.
We thank “Clam Digger” Dave for the amazing Clams, Blain Anderson of Anderson Fisheries for the Tuna and Jost Wineries for the help with the pairing of the wine. For contact information, please see below:
“Clam Digger” Dave: Dave1964martell@hotmail.com
Hooked on Bluefin Tuna Charters and Anderson Tuna Fisheries:
Jost Wineries:
Music:
“ Bengo Latino”, “Danzon de Pasion” and “Puerto Rico me Llama” Jimmy Fontanez. Media Right Productions. YouTube Library
“Simmer Me Blue” and “Dog Suite part II” from the album “Culture Shock” by Arnaly Arriaga. Available on iTunes.