I’ve always had an unhealthy obsession with coriander, but lately i’ve been cheating on it with flat leaf parsley – I honestly cannot get enough of that crunchy green stuff.
So here’s a recipe I used last night to get my hit:
Half an aubergine
1 punnet cherry tomatoes
2 cloves garlic
1 green chili
1 pack flat leaf parsley
Can of tuna
Chop the aubergine, courgette and half the cherry tomatoes into small cubes and fry in a pan with oil, salt, pepper and a whole clove of garlic. In the meantime blend the rest of the tomatoes with a clove of garlic, water, stock cube and a green chili, then pour over the diced vegetables into the pan. Add a few squeezes of tomato puree and leave to simmer while you boil the hot water and cook the farfalle.
When the pasta is ready mix in the can of tuna with the vegetable sauce (you dont want to add it any earlier as the flakes of tuna will disintegrate) then mix the sauce with the pasta.
Final step is to add chopped parsley – if you’re like me and crave it endlessly, you can add the whole pack!
I was going to include a list of all the reported health benefits of parsley, however the more I read, the larger the list grew. Suffice to say it’s good for you (unless you’re pregant) and it tastes great, what more do you need?