Sorghum Pasta with Lettuce and Pumpkin Seeds – Ilaria Moretti

Preparation

Start by washing the lettuce thoroughly and cutting it into large pieces. Boil it in unsalted water for a few minutes until the leaves are soft. Drain and reserve a cup of the cooking water, which can be used for the recipe or enjoyed as a detox drink at the end of the meal.

Transfer the lettuce to a large pan and sauté it with two lightly crushed garlic cloves and a bit of chili, cooking over medium heat for a few minutes. Meanwhile, bring a pot of plenty of water to a boil and cook La Veronese® Organic Sorghum Maccheroni, draining them al dente.

Combine the pasta with the lettuce in the pan and toss to blend the flavors. Add chopped pumpkin seeds, which give a taste reminiscent of Parmesan, and finish with whole seeds for a crunchy texture. Finally, drizzle with extra virgin olive oil to enhance the aromas.

Tip: Don’t waste the lettuce cooking water. Warmed at the end of the meal, it becomes a natural, detoxifying, and relaxing elixir.