Delicious bitter and sweet buckwheat pasta, heaven is here, full of colors, tastes and healthy properties! For this recipe we have thought to mix the sweetness of sweet potatoes, rich in antioxidants, with the bitter note given by chicory, useful to improve digestion and to purify the liver. To make this amazing dish even richer we have added also a handful of pistachios, crunchy and precious source of vitamins and mineral salts. Finally, a healthy extra note is given by the peel of sweet potatoes, that we don’t remove but use in the recipe. According to a scientific research (Niwa et al, J Clin Biochem Nutr, May 2011), indeed, the peel of sweet potatoes is a powerful source of antioxidants and helpful to lower blood sugar and cholesterol! Health is served!
320 grams of buckwheat pasta
3 organic sweet potatoes
2 bunches of chicory
1 handful of chopped pistachios
Extra virgin olive oil
Rinse the potatoes. Boil the potatoes until they will be tender, then drain them and cut them into coarse pieces, keep the peel on. Slice the shallot and cut into pieces also the chicory, stem included. In a frying pan sauté in two tablespoons of extra virgin olive oil the shallot. Add the chicory and cook for 10 minutes, pour a little water if needed. Add the potatoes and a tablespoon of tamari sauce, stir and cook for two minutes. In the meantime, cook the pasta and drain it al dente. Season the pasta with the sauce of sweet potatoes and chicory. Complete with the chopped pistachios and serve.