Love Food Hate Waste: Spaghetti, beans, potatoes and pesto
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Teacher Mike Merelie, from eco-food hero Barny Haughton’s Cookery School at Bordeaux Quay in Bristol, uses some of the foods most commonly thrown away to cook a dish with spaghetti, potatoes, beans, and pesto.
The video clip is part of the West of England Council’s efforts to reduce the amount of waste food being taken to landfill sites. Every year, the UK throws away £4 billion of food because either too much is cooked or prepared – much of this ends up in landfill sites adding to the effects of climate change. For more information visit our Love Food Hate Waste pages.
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Ingredients needed (to make enough for 2 people)
- Leftover spaghetti – about 2 good handfuls of cooked spaghetti
- Leftover cooked new potatoes – 3 or 4 depending on size
- Leftover cooked vegetables – whatever you have such as courgettes, peas, broad beans, spinach or asparagus
- A 400g can borlotti or cannellini beans – or leftover cooked beans
- Good quality pesto from a jar – about 3 or 4 tablespoons
- A clove of garlic, peeled and finely sliced
- Oil for frying
- Extra virgin olive oil
- A few springs of basil (or parsley)
- Salt and pepper
Heat about a tablespoon of sunflower or groundnut oil in a large, deep frying pan. Add the sliced garlic; the oil should be hot enough so the garlic sweats gently. Add the sliced leftover potatoes, the drained and rinsed beans, the leftover cooked vegetables and heat gently. Stir through enough pesto to coat the vegetables.
Bring a large pan of salted water to the boil. Drop in the cooked spaghetti for 10 seconds then drain immediately, reserving 3-4tbsp cooking water. Add the hot spaghetti to the pan of vegetables with the reserved cooking water and mix gently.
Serve livened up with grated Parmesan cheese, a good glug of really good extra virgin olive oil and chopped fresh herbs. | |
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