Linguine with lemon & cashew sauce

Name: Linguine with lemon & cashew sauce
Prep time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 ½ tbsp cashew cream; 1 tsp coconut palm sugar; 1 ½ tsp maple syrup; 4 tbsp pine nuts; 3 fresh eggs; 2 organic lemons; 500 g leaf spinach; 2 garlic; a little cress; 2 ½ tsp olive oil; 1 tbsp white wine vinegar; 250 g whole-grain pasta; 80 g pitted black olives; 1 tsp Himalayan salt; 1 tsp ground cumin; ½ tsp pepper

main dish

Total: 40 min. | Active: 40 min.

vegetarian, lactose-free, gluten-free

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Pasta with a difference! There are thousands of different ways to prepare pasta and yes, sometimes you can't beat a bowl of spaghetti topped with a tomato sauce! But it's worth trying out new combinations every once in a while, such as this one. The linguine in a creamy cashew sauce, the garlic spinach (it's high time garlic was accepted as a flavouring), the oriental-spiced pine nuts, olives and, to top it all off, a poached egg... yum! Unusual it may be, but boy, does it taste good!

Nadia Damaso - Eat better not less

Ingredients

for 3 person

Linguine
250 g	whole-grain pasta (e.g. Linguine)
	salted water, boiling

Sauce
2	organic lemons, use a little grated zest and all of the juice
1 ½ tbsp	cashew cream
2 ½ tsp	olive oil
1 tsp	coconut palm sugar or maple syrup
½ tsp	Himalayan salt
½ tsp	pepper ground

Spinach
2 tsp	olive oil
2	garlic cloves, finely chopped
500 g	leaf spinach
½ dl	water
	Himalayan salt to taste
	pepper ground, to taste

Spiced pine nuts
4 tbsp	pine nuts
1 ½ tsp	maple syrup
1 tsp	ground cumin
80 g	pitted black olive, roughly chopped

Poached eggs
1 tbsp	white wine vinegar
a little	Himalayan salt
3	fresh eggs (organic)

Serve
a little	cress

How it's done

Linguine

Cook the pasta in the salted water until al dente, drain, rinse under cold water and return to the pan.

Sauce

Thoroughly combine all the ingredients, add to the pasta and carefully mix.

Spinach

Heat the oil in a large pan and fry the garlic until golden brown. Add the spinach and water, bring to the boil, reduce the heat, wilt the spinach, season. Add the spinach to the linguine.

Spiced pine nuts

Place the pine nuts in a frying pan with the maple syrup and cumin and toast over a medium heat until golden brown. Mix 3/4 into the pasta, along with 3/4 of the olives.

Poached eggs

In a large pan, bring plenty of water to boiling point and add the vinegar and salt. Using a whisk, draw a circular movement through the water, crack open the eggs and very carefully place them in the water, poach for 3 minutes (the yolk should still be soft), carefully remove with a large spoon and drain the excess liquid on a piece of kitchen paper.

Serve

Heat the linguine through again in the pan, plate up and top with the remaining pine nuts and olives. Place 1 poached egg on top of each serving and garnish with cress. Pierce the yolk so that it runs over the pasta.

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