Sweet potato leaf linguine: When it’s early July, the sweet potato leaves are growing all over the place. These are a new ingredient for us so we thought we would create a recipe that incorporated them.
In fact at times, we have added it directly into the pasta dough in the same way as we use spinach, arugula and even the sweet potato itself. Adding color to pasta is one thing, adding flavor is quite another. There is a limit to the amount of colored ingredients like sweet potato, that you can add to the dough before it can no longer work as pasta dough. There are a few ways that you can enhance the flavors by adding salt, garlic, hot pepper, etc., but it is a constant challenge.
We continue to increase our pasta dough recipes and have even posted a few to our YouTube Channel. It is of course, a work in continual process.
We have to confess to not putting too much work (other than making the pasta from scratch of course) into our sweet potato leaf linguine. The reason for this is that the sweet potato leaves only required a slight steam in order to keep their subtle flavour. So we simply added it to the pasta and allowed it to steam there.
Sweet potato leaf linguine – Serves 2
- 8 – 9 ounces (250 grams) linguine
- 1 loosely filled cup sweet potato leaves, sliced into ribbons
- 1 loose handful of fresh lemon basil leaves, roughly torn
- 2 ounces (50 grams) butter
- 2 tablespoons extra virgin olive oil
- 1 – 2 tablespoons Parmesan or Pecorino cheese, finely grated
- Zest of half a lemon
- Prepare all the ingredients.
- Bring a large pot of lightly salted water to a boil and cook the linguine according to the instructions – about 1 minute from fresh.
- Once the pasta is cooked, drain and keep it in the saucepan.
- Add all the other ingredients except the olive oil.
- Toss carefully to combine.
- Serve immediately drizzled in the olive oil.