Discover this original recipe for spelt fusilli, paired with savory shiitake mushrooms and seaweed pesto, a healthy and delicious alternative to traditional pasta. Full of marine flavors and nutritional benefits, this vegetarian dish is perfect for a light yet flavorful dinner!
Cook the pasta:
In a large pot of salted boiling water, cook the fusilli until al dente. Drain and set aside.
Prepare the shiitakes:
While the pasta is cooking, sauté the shallots in a drizzle of olive oil over medium-high heat for 3 minutes until they begin to brown. Add the shiitakes and sauté for 5 minutes. Lower the heat and cook for another 5 minutes. Set aside.
Make the pesto:
Using a blender or food processor, blend the pine nuts, lemon juice, peas, basil, olive oil, 50 ml of water, and some freshly ground pepper. Blend until the pesto is smooth and homogeneous. If the pesto is too thick, add a bit of liquid. Adjust seasoning.
Assemble the dish:
Mix the pesto with the pasta. Add the nori seaweed strips and gently toss. Plate the fusilli and top with a few slices of shiitakes. Serve with extra olive oil and, if you have it, a sprinkle of nutritional yeast.
Tip: This dish is also delicious with broccoli!
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