In the end, I was a wimp and only used half an apple in this recipe, but if I could start all over again, I'd throw in at least another whole one.
It just works!
You've got the heat of the scotch bonnet pepper (or ata rodo) just sitting at the back of your throat, the creaminess from the [vegan] margarine-infused spinach, the crunch of the chopped toasted peanuts and then bam! you're pelted with the juicy morsels of sweet apples. If this explosion of flavours and textures was an outfit, it'd be some kind of colour-riot iro and buba that's just crazy enough to look flattering.
- 2 servings whole-wheat spaghetti
- 2-3 cups spinach (finely chopped)
- 1/2 scotch bonnet pepper, or ata rodo (finely chopped)
- 1 large tomato (finely chopped)
- 2 tbsp vegan margarine
- 1/2 large apple (chopped)
- 1/2 cup chopped roasted peanuts
- 1 tbsp curry powder
- 1 vegetable stock cube
- Salt to taste
Boil the spaghetti in salted water for 8-10 minutes, drain and set aside.
To make the pesto, melt the vegan margarine in a large frying pan and add the chopped tomato, apples and spinach. Sauté on medium heat for 5 minutes, stirring constantly. Next, add the peanuts, curry powder, stock cube and season with salt. Make sure the ingredients are well combined and keep stirring as you cook for a further 5 minutes. You may need to add a drop or two of water if the pesto dries too quickly but in the end, you want a paste-like mixture (you don't want your spaghetti to swim in it!)
Finally, add the cooked spaghetti to the spinach pesto, mixing well until the pesto is evenly distributed and coating the strands of spaghetti.