Shape_Malaysia__June_2017

Healthy Italian
Inspired by her travels throughout Italy, chef Ali LaRaia is
determined to change the outdated notion that healthy and
Italian can’t exist in the same sentence. “We’re using fresh,
flavourful ingredients with great texture in surprising ways,
like spelt flour in a pasta or vegetable puree as the sauce in
lasagna,” she says. Check out her knockout recipes.
SICILIAN
TUNA and
BEANS
Serves: 4
Active time: 5 minutes
Total time: 5 minutes
3 tablespoons red wine
vinegar
1 teaspoon Dijon
mustard
3 tablespoons olive oil
Kosher salt
Freshly ground
black pepper
480g olive oil–packed
Italian tuna, drained
1¼ cups canned cannellini
beans, rinsed
½ cup canned lima
beans, rinsed
1 cup grape tomatoes,
quartered lengthwise
1 spring onion,
thinly sliced
¼ cup parsley, roughly
chopped
Spelt
Fusilli with
Pea Pesto
Serves: 6
Active time: 5 minutes
Total time: 15 minutes
1 teaspoon kosher salt,
plus more for pasta
water
450g spelt fusilli
¾ cup fresh or frozen
and thawed peas
4 cups packed
basil
1⁄3 cup pine nuts
¾ cup grated
Parmigiano-Reggiano
1 garlic clove, pressed
½ cup olive oil
1 cup low-fat ricotta
½ lemon, zested and
juiced
1. Bring a large pot of water
to a boil and add a large
pinch of salt. Cook the
fusilli until al dente, following
package directions.
Drain, reserving a few cups
of cooking water.
2. Add peas, basil, pine
nuts, Parmigiano-
Reggiano, garlic, and
1 teaspoon salt to a food
processor and pulse to
combine. Stream in olive
oil and blend until smooth.
3. In a small bowl stir
together the ricotta, half
the lemon zest, and the
lemon juice.
4. Add pesto to a large
sauté pan over low heat.
Use a ladle to add small
amounts of pasta water
to loosen it. Add cooked
pasta and additional
pasta water as needed,
tossing and stirring
until coated.
5. Divide pasta among
4 plates. Top each with
a spoonful of lemon
ricotta and a quarter
of the remaining
lemon zest.
Nutrition facts per
serving:
*
582 calories,
30 g fat (5.8 g saturated),
63 g carbs,
20 g protein, 4 g fiber,
603 mg sodium
¼ cup basil, roughly
chopped
¼ cup kalamata olives,
halved
1. .
In a large bowl whisk
together the vinegar,
mustard, oil, and salt and
pepper to taste.
2. .
Lightly break up the tuna
with a fork and add to the
bowl, along with the
remaining ingredients. Toss
and season with additional
salt and pepper to taste.
Nutrition facts per
*
serving: 301 calories,
16 g fat (2.1 g saturated),
18 g carbs, 19 g protein,
6 g fiber, 798 mg sodium
SHAPE.COM.MY JUNE 2017 41