Millet Pasta with
Walnut Pesto & Kale
Gluten-free millet pasta in an Italian dish with fresh garden herb and vegetable highlights.
Millet Pasta Ingredients
1 cup organic millet flour
1 1/3 cup potato starch
2/3 cup egg white solids
½ tablespoon gum acacia
½ tablespoon sodium alginate
2/3 cup water
1 tablespoon olive oil
1. Mix dry ingredients. Slowly add water and mix by hand or electric mixer until mixture is doughy.
2. Extrude pasta using hand crank or electric pasta maker. Immediately place in boiling water with 1 tablespoon of olive oil to keep pasta from sticking together. Boil about 3 minutes for al dente, about 5 minutes for a softer pasta. Drain.
2 cups packed basil leaves
1/3 cup toasted walnuts
1/2 cup grated Parmigiano Reggiano cheese
3/4 teaspoon sea salt
1/4 lemon zest & juice
1/4 lime zest & juice
1 clove garlic
1/8 cup extra virgin olive oil
1/8 cup canola oil
Blend all pesto ingredients in a food processor, adding the oils last to slowly emulsify. Set aside.
After pasta and pesto are made, combine the following vegetables and steam for about 1 minute.
1 cup chopped kale
1 cup cherry tomatoes, quartered
Add pesto to pasta, using a little reserved pasta cooking water so that pesto coats pasta. Fold in steamed veggies.
Short on time?
Use commercial pesto and substitute 16 ounces dried brown rice/millet pasta.
Yields 8 servings
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