PKD Recipes

Pasta Ingredients
1 ¼ C. spelt flour
½ small avocado
3 T water
⅛ tsp Himalayan pink crystal salt

Preparation
Add flour and salt to the food processor. With the food processor turned on, add the avocado through the chute. Process until it resembles fine peas or oatmeal. I put everything in a food processor and slowly add the water, watching it, so it resembles little peas. Knead the dough together so it forms a lump. Cover and let the dough rest for about an hour or longer. Bring a large pot of water to boil for the pasta. After about an hour, thread the pasta dough through the pasta machine several times starting with the thickest noodle setting and continuing until it is run through the thinnest setting. You will notice as you continue to feed the dough through the pasta machine eventually it begins to feel like pasta. If it is too soft, add a little more spelt flour. Once it is thin run the flat pasta strips through the cutter to make noodles. Place it in the salted boiling water. Freshly made pasta will cook more quickly than dried pasta.

Primavera Ingredients
toss with pesto sauce
or
4 T extra virgin olive oil
½ C. thinly sliced scallions
2 garlic cloves
1 C. matchstick zucchini
3 mushrooms sliced
½ C. young peas
1 T fresh thyme
1 T fresh oregano
fresh ground pepper

Preparation
Sauté the onion, garlic, carrots, zucchini, mushrooms, and peas. Add the fresh thyme, oregano, herbs, and a few turns of the freshly ground pepper. Toss sautéed vegetables with the al dente avocado pasta. This creates a nice blend of flavors. Or if time has caught up with you and you are in a rush, simply toss with pesto sauce and ground almonds.