Organic food by Whytes' from Manitoba, Canada

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Berrissimo Pack

Harvest 2014 | Out of stock | pack
$15.00

per pack

x $15.00 = $15.00

Description

  • 1 kg raspberries
  • 1 kg strawberries
  • 2 kg red currants
  • 2 kg black currants

    Special Recipe

    Ingredients Spaghetti with Parsley Pesto Directions

    Spaghetti with Parsley Pesto

    1 pound spaghetti

    Kosher salt

    1/2 cup unsalted, roasted almonds

    4 cups fresh flat-leaf parsley leaves

    2 tablespoons Green Mixed Spice

    3/4 cup chopped fresh chives

    3/4 cup extra-virgin olive oil

    1/2 cup finely grated Parmesan

    Freshly ground black pepper

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
    2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper and Green Mixed Spice.
    3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
    4. Pesto can be made 5 days ahead. Cover surface directly; chill.

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