Hey there!
Hope you all are having a wonderful month of July! I’m glad to hear a lot of positive comments about the summer parfait. It was super good right? If you missed it you can check it here.
This summer has been great so far, I’m enjoying being back home so much! I’ve been doing so many different things every single day!
Last week I had my last piece of fresh Jackfruit! I was so sad but at the same time so happy I had the chance to eat so much Jackfruit! I don’t know if I ever mentioned it here, but my uncle has a Jackfruit tree! Yes! Here in Mexico! Anyways, he gave me 2 huge jackfruits and one small, and they are all gone now. I waited until they were so ripe that I barely used the knife to open it, they were so sweet and the smell was out of this world! Can you see what I mean?
Like I told you in my last post, I made an awesome recipe the day before my birthday. I was experimenting with some ingredients I had on hand, and it turned out to be way better than what I thought! It is savory and super easy to do. A mediterranean style pasta, that I’m sure if you follow the recipe step by step, you’re gonna love it too! I don’t know what is it, but the combination of flavors made this dish amazing!
Gastrawnomica’s Mediterranean Pasta
2 cups grated jicama
2 zucchinis, peeled and spiralized
1 portobello mushroom, in small cubes
1/2 cup fresh spinach
4 black olives, chopped and pitted
1/4 cup finely chopped tomatoes (optional, I didn’t used it the first time in the picture)
Juice of 3 big limes
1/4 cup sun-dried tomatoes, chopped
1 Tbsp dried italian herbs (basil, oregano, thyme..)
1/4 cup red onion, chopped
1/4 cup fresh mint and dill
Follow video instructions.
Mix jicama and zucchini pasta in a big bowl. Add mushroom, spinach, red onion, fresh herbs and tomatoes if using. In another bowl, whisk together olives, sun-dried tomatoes, lime juice and dried herbs. Whisk until all the ingredients are well incorporated. Add to big bowl of pasta and mix several times until all ingredients are “wet”. Let it sit for 10-15 min inside the fridge for the pasta to absorb all flavors. Serve and enjoy!
**I ate it with chopsticks but that’s just a personal thing, I love eating spiralized zucchini with chopsticks. Yumm!
Well I’m sure you’re gonna love it if you try it, it’s a most-do recipe! I’ll be making more videos as soon as I have some free time, so expect for some summer-friendly recipes coming soon!
Have a great rest of the week! TTYS!
