Ingredients
Scale
- 4 servings pasta of choice
- 1 pinch of saffron
- 1 lemon
- 1 8.5 oz jar sundried tomatoes (in olive oil, you’ll use the oil too)
- 4 tbsp hulled hemp hearts
- 3 peeled garlic cloves
- honey, to drizzle
- fresh basil, to top
- fine grain sea salt
Instructions
1. Cook the pasta until just al dente in well salted water. Drain, reserving at least 2.5 cups of pasta water. Add the pinch of saffron to a bowl with 2 cups of pasta water and let it bloom for 5 minutes.
2. Zest the lemon; set zest aside. blend sun-dried tomatoes with the oil, hemp hearts, garlic, lemon juice, and saffron pasta water.
3. Drain pasta and add it back to the pot over low heat and stir in the homemade pasta sauce and more pasta water until a creamy sauce forms. Plate it, then drizzle with honey, garnish with torn basil, and a sprinkle of lemon zest.