We want to speak about lasagne sheets. I all the time have a field within the cabinet, though I not often commit the effort and time to creating a lasagne (a twice-yearly occasion at most). Not like with most different pasta, the place the form dictates what you do with it, lasagne are probably the most versatile of all in that you may break them up as you want. Right here, I’ve used them to imitate fazzoletti, or handkerchief pasta, that are often served with pesto. Right here, I’ve used broad beans and rocket as the bottom for a pesto of kinds and lower them with toasted almonds, dietary yeast and lemon.
Damaged pasta with broad beans and rocket
You’ll want a blender or meals processor. Dietary yeast provides deep, savoury flavour and is broadly out there in supermarkets. To defrost the broad beans rapidly, pour over some boiling water, depart for a minute, then drain. Most dried lasagne sheets are naturally vegan (however do verify, as a result of some include egg).
Prep 10 min
Cook dinner 20 min
75g flaked almonds
200g frozen broad beans, defrosted, or about 600g contemporary podded beans
1 garlic clove, peeled
120ml extra-virgin olive oil, plus a little bit extra to complete
2 tbsp dietary yeast
3 tbsp lemon juice (from 1-2 lemons)
100g wild rocket
Wonderful sea salt
350g dried lasagne, damaged in half (or into massive shards)
Put a frying pan on a medium warmth till sizzling, then add all of the flaked almonds and cook dinner, tossing each 30 seconds, for 3 to 4 minutes, till they’re a shade of gold. Tip right into a bowl to cease them cooking additional.
Put the broad beans, garlic, oil, dietary yeast, lemon juice, 75g of the rocket, 50g of the almonds and three-quarters of a teaspoon of salt in a meals processor and pulse to a rough, pesto-like texture.
Carry two litres of water to a rolling boil, then add two teaspoons of salt. Vigorously stir the water, then drop within the pasta and boil for about eight minutes, till tender however nonetheless with a little bit chunk. Scoop out a mugful of the cooking water, then drain the pasta.
Tip the drained pasta again into the nonetheless sizzling pan, pour over the sauce and about 200ml reserved water and stir vigorously, so every bit of pasta is evenly coated within the sauce. Test the seasoning, including a little bit extra salt or further pasta water as wanted for style and texture: you desire a unfastened sauce, however one that also clings to every piece of pasta.
Divide the pasta between plates or shallow bowls and place a small handful of the remaining 25g rocket within the centre of every mound. Scatter the remaining 25g almonds excessive, generously drizzle every portion with olive oil and serve.