Island Pasta

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Island Pasta

Source: 3ABN

 

1 package Fettuccine (gf)

2 bags fresh spinach, washed

2 c. pistachios, shelled and stripped

4 c. prepared coconut milk*

1 onion, chopped

2 cloves garlic, minced

2 Tbsp. vegetable bouillion

1/4 tsp. garlic granules

1/4 tsp. onion granules

2 1/2 tsp. seasoned salt

1 package coconut cream (opt.)

 

1. Blend pistachios in fresh coconut milk with half of the chopped onion and

one clove of chopped garlic. This mixture should be completely smooth;

everything should be well blended. Use 2 cups coconut milk to process each

cup of pistachios.

 

2. Cook pasta in boiling salted water for 8 - 10 minutes or until tender,

but not too soft. Drain.

 

3. While pasta is cooking, place spinach in skillet, cover with a lid and

steam over medium heat until it's almost tender. (No need to add water.)

Drain and set aside until needed.

 

4. In a medium-sized saucepan, bring the pistachio mixture to a boil. You

may add the remaining onion and garlic at this point. Monitor the heat

carefully to avoid burning the sauce. When it comes to a boil, add the

spinach. Add the seasonings, adjusting to taste. Add the coconut cream if

desired.

 

5. Place rinsed pasta in a skillet and heat with a little olive oil and

sprinkle with parsley. Spread sauce over the pasta and serve.

 

*Canned coconut milk instead of fresh coconut can be used for ease of

preparation.