Semolina Pasta with Creamy Greens Sauce

HomeClinics & ProgramsELLICSR KitchenSemolina Pasta with Creamy Greens Sauce

Skill Level	Intermediate

Preparation Time	40 minutes	Total Time	50 minutes
Servings	6	Cost Per Serving	$2.33

Pasta Ingredients:

1 1/4 cup	Semolina Flour (fine ground durum wheat)
1/2 cup	Warm Water
1 tbsp	Olive Oil
1/2 tsp	Sea Salt

Sauce Ingredients:

1/2 cup	Almonds or Cashews
2 cups	Greens (any of kale, chard, dandelion, spinach etc.)
1/2 cup	Green Peas or Asparagus
1 clove	Garlic, minced (optional)
1	Lemon, juice & zest
3 tbsp	Olive Oil
To Taste	Sea Salt and Freshly Ground Black Pepper

Add semolina to a large bowl. Create a well in the middle of the flour, pour in your water, salt and olive oil.
Use a fork to gradually mix the flour into the water, in a circular motion, from the inside working your way out. Once most of the flour is mixed in, and smaller dough shreds start to form, you can use your hand to start kneading all the pieces together. (if the mixture is too dry, add a little more liquid, if it’s too wet, add a little more flour.)
Bring dough out on a clean cutting board or countertop. Stretch and knead the dough into itself for about 5 minutes until smooth and springs back when poked.
Cover with plastic wrap and allow to rest for 20 minutes at room temperature or refrigerate for longer. The dough is now ready to be shaped into different styles of pasta.
To cook, add to salted boiling water. Since it’s fresh, it shouldn’t take long. Start tasting around 3 to 5 minutes, remove pasta once it is at a texture you like.
For the sauce, blanch all your greens and peas/asparagus in salted boiling water for about 60 seconds. Add to blender with remaining ingredients and about ½ cup of the cooking liquid. Blend until smooth and creamy. Add to your cooked pasta.

PDF of NFT for Semolina Pasta with Creamy Greens Sauce

Semolina (Durum Wheat Flour), is high in protein and lower in fibre, which makes it an ideal choice if higher fibre foods upset your stomach.
Some studies have suggested that enjoying cruciferous vegetables such as kale, cabbage, broccoli and cauliflower may reduce the risk bladder cancer. This is because cruciferous vegetables contain glucosinates that transform into isothiocyanites during food preparation and possibly alter the metabolism of carcinogens, which may protect against bladder cancer.
Experiencing digestive upset? If you received radiation therapy to your pelvis, you may be experiencing diarrhea, bloating or gas. Try eliminating fibre-rich cruciferous vegetables until your side effects improve.