Pesto Sauce-Glazed Dulse Seaweed with Bok Choy
- Bok choy1 piece39 kcal
- Cilantro1 bunch12 kcal
- Cooking spray21 ml186 kcal
- Cumin3 g11 kcal
- Dulse seaweed309 g133 kcal
- Feta cheese47 g125 kcal
- Fusilli pasta192 g712 kcal
- Parsley1 bunch18 kcal
- Pesto sauce251 ml1,049 kcal
- Sea salt5 g0 kcal
- Star anise6 g20 kcal
- Water chestnut72 g70 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.