Ahhhh… I’ve been on a bit of vacation and it was so nice to get back into the kitchen and creating. This recipe for linguini with a creamy lemon-garlic sauce is fast, easy, fresh and tangy. Use whatever blend of veggies you like. I used what arrived in my weekly organic farm box, but broccoli, zucchini, chard, corn kernels, even water chestnuts, would all make excellent additions or substitutions.
Next post, I’ll include a variation of this recipe that leaves out the almond butter. It’s ideal for people who have nut allergies but still want the zing of lemon-garlic dressing.
10 oz uncooked linguini
½ cup uncooked black (a/k/a beluga) lentils
1 red pepper diced
2 cups snow peas cleaned and cut in half
½ cup slivered almonds toasted (optional)
For the sauce
Juice of 1 lemon (about ¼ cup)
2 Tbsp almond butter
3 cloves garlic – minced
2 Tbsp olive oil or other light-tasting oil
1 Tbsp soya sauce
1 tsp sea salt (or to taste)
1 tsp hot chili paste (I use sambal oelek)
Cook the pasta according to package directions. Drain and place in a large bowl.
Place the lentils in a small pot with 1 cup of water. Bring to a boil, then reduce to a simmer and simmer for about 15 minutes until the lentils are cooked and the water is absorbed. When cooked, add to the bowl with the pasta. Add the snow peas and red pepper and any other vegetables you’re using.
To make the dressing, combine all the ingredients in a small glass or bowl and mix well. Pour over the pasta, lentils and vegetables and toss to combine. Sprinkle with the toasted almonds if using.
Serve up and enjoy. This dish makes 3-4 large servings and is equally delicious hot, cold or at room temperatures. Do store it in the fridge though!