January 25 2021

Warm fusilli pasta, fennel and pomegranate salad

Winter

A light and sustainable 
autumnal pasta dish.

An exceptionally vibrant and nutritious salad thanks to the cleansing properties of fennel and antioxidant-packed pomegranate.

A Chef Roberto Bassi recipe for SU-EATABLE Life.

Serves four

  • Fusilli pasta – 320 g
  • Fennel with leaves – 300 g
  • 2 apples (300 g)
  • 1 aubergine (200 g)
  • Seeds of ½ pomegranate
  • Dried oregano – 1 tbsp
  • Ginger
  • Extra virgin olive oil – 2 tbsp (20 g)
  • Juice of 1 lemon (40 g)
  • Salt and white pepper to taste


Nutritional information
Per serving: 422 Kcal


Environmental Impact

Per serving: 
258 grams CO2 equivalence - carbon footprint
361 litres - water footprint

This recipe’s environmental sustainability level is: High.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.


Method

Blend the fennel, extra virgin olive oil and a bit of grated ginger in a blender or food processor. Set aside.

Julienne the apple (unpeeled).

Thinly slice the fennel and put it in a bowl with the pomegranate seeds and apple.

Add a squeeze of lemon juice.

Cook the pasta according to the instructions and mix it into the bowl with the other ingredients.

Mix in the fennel and ginger paste.

Add salt and pepper to taste.

Let sit for a few minutes before serving.

The Chef’s Advice

Mix in extra grated ginger for even more flavour. Ginger has numerous health benefits and helps to aid digestion.

Nutritional Advice

Both fennel and pomegranate are rich in immune-boosting nutrients, antioxidants and fibre, which aid digestion, reduce inflammation, and help to cleanse the body.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruit and vegetables have a low environmental impact which is further reduced by eating seasonally. This means that what we’re eating will have been grown in a way that works with the weather, doesn’t require lots of energy to grow or store, and is lovely and fresh. Selecting local varieties preserves farming traditions and biodiversity, which is also an important part of sustainability.

Warm fusilli pasta, fennel and pomegranate salad

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