Seaweed Tagliatelle

Seaweed Tagliatelle

Seaweed tagliatelle is one of the most accessible way to bring the health benefits (and tastiness) of seaweed into your diet. It's also a really fun introduction for kids - the seaweed turns green when cooked, which can be a really fun and novel way to engage them in cooking seaweed. 

This recipe uses tomatoes, pumpkin seeds, and spinach, so it's a bowl of hearty and healthy goodness. 

Serves 2 

Ingredients 

• 1 bag of Seaweed Tagliatelle 
• 350g dried tagliatelle 
• Half a pack of plum or cherry tomatoes
• Juice and zest of half a lemon 
• 2 cloves of garlic 
• Pumpkin seeds and parmasan to serve 
• Half a pack of spinach 

Method 

Heat a pan of water. Do not salt it, as the seaweed contains a salty umami flavour that will achieve this for your pasta water.

While the pasta and Sea Spaghetti is cooking, chop the tomatoes in half, grate the lemon and chop in half. Peel the garlic and either chop into small pieces, or press with a garlic press. 

Once the water has boiled, add the Sea Spaghetti and the tagliatelle to the water. Cook for 8-10 minutes and drain the pasta and seaweed. 

Mix the tomato, garlic and lemon zest and spinach into the pasta. Give it a good stir, and top with parmesan, pumpkin seeds, and a squeeze the 1/2 lemon over the top. Drizzle with olive oil, and enjoy.