Once baked, the delicious caramelized swirls and
toasted pistachio pieces are reminiscent of the sweet simplicity of halawa.
Not exact matches
8 ounces whole grain linguine or spaghetti 2/3 cup
pistachios,
toasted 1 medium clove garlic, smashed and chopped 1/4 teaspoon fine grain sea salt 1/4 cup extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and chopped into bite - sized
pieces 1 pomegranate, just the seeds *
Combine the
toasted almonds and seeds, ground spices,
pistachios and salt in a food processor and pulse until most of the nuts / seeds are broken dow, with some bigger
pieces remaining.
To assemble:
Toast 2
pieces of bread (suggested serving, then top with a generous layer of avocado cream cheese, then fresh avocado slices, then a drizzle of chimichurri, then approximately 1/2 teaspoon honey and chopped
pistachios, if using.