Pesto Sauce-Glazed Dulse Seaweed with Bok Choy
Autor: Andrii M.
- Anyż gwiazdkowaty6 g20 kcal
- Feta47 g125 kcal
- Fusilli192 g712 kcal
- Kasztan wodny72 g70 kcal
- Kmin rzymski3 g11 kcal
- Kolendra1 pęczek12 kcal
- Natka pietruszki1 pęczek18 kcal
- Olej w sprayu21 ml186 kcal
- Pak choi1 szt.39 kcal
- Pesto251 ml1049 kcal
- Sól morska5 g0 kcal
- Wodorosty dulse309 g133 kcal
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Tender dulse seaweed paired with bok choy and water chestnut and fusilli pasta, finished with cilantro and parsley and a hit of star anise and cumin. 1. Pat the dulse seaweed dry and season with sea salt, star anise and cumin. 2. Heat cooking spray in a heavy pan and pan-fry the dulse seaweed until it develops a deep golden crust, about 15 minutes. 3. Add bok choy and water chestnut to the pan and cook until just tender, stirring in cilantro and parsley for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of pesto sauce and a scattering of feta cheese before serving hot.