To satisfy my curiosity (or in other words my obsession with pasta) I had to try wholegrain spelt spaghetti when I saw it on the shelves of my local supermarket. Containing twice the fibre of regular pasta, I thought it was worth a try for the health benefits alone. I’ve teamed the spelt spaghetti with king prawns and sweet petit pois. The dish is flavoured with fiery chilli flakes, zingy fresh lemon and extra virgin olive oil. It’s a really light summery dish that I’ll be eating lots more of in the warmer months to come.
Ingredients (Serves 1 easily doubled)
100g wholegrain spelt spaghetti
75g frozen petit pois or garden peas
90g cooked king prawns
1/2 lemon (juice and zest)
1/8 teaspoon chilli flakes
Sea salt and black pepper
1/2 tablespoon extra virgin olive oil
1. In a large saucepan of salted boiling water cook the spelt spaghetti and petit pois until the spaghetti is al dente.
2. Reserve a small cup of the cooking water and then drain. Return the spaghetti and petit pois back to the pan.
3. Stir in the lemon zest, lemon juice, chilli flakes, king prawns, extra virgin olive oil and a splash of the spaghetti cooking water. Season with salt and pepper, then stir again. Serve immediately.
If you regularly buy wholewheat pasta, you’ll be familiar with the nutty taste it has, I would say the same of spelt spaghetti so for me it’s an easy substitution to make. I definitely recommend you try it for yourself. Do bear in mind it is not gluten free and if you are want other spelt pasta shapes the best place to find them are in health food shops.
Until next time.
I’ve added this recipe to #CookBlogShare at Supergolden Bakes.