Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Wednesday, March 17, 2010

Spring Pasta Primavera with Garbanzo Beans & Walnuts

Dear Readers,

I don't often post recipes featuring pasta. Honestly, I think it's overdone. But, gluten-free brown rice pasta makes a nice platform for the first of Spring's beautiful vegetables. That's all Pasta Primavera is--fresh Spring vegetables. If you planted a year-round edible garden your overwintering varieties of cauliflower, cabbage & carrots should be ready to harvest. This Winter was pretty mild and the Spring unseasonably warm which means your hardy greens like kale, chard and mustards should all be doing great and producing a nice harvest. Fall planted garlic should be producing nice green shoots or "scapes" to add to your stir-fry dishes. There's not a lot in the edible garden this time of year. But, with some planning it can produce in early Spring.

Pasta Primavera has endless variations. Mine lacks the standard issue bland cream sauce. The vegetables and their fresh tastes headline this dish. The recipe co-stars garbanzo beans, walnuts, garlic and some fresh lemon zest. It's gluten & dairy free. Loaded with vitamins, fiber, and protein. Whole foods goodness. Plus once the chopping prep is done this dish is completely cooked in under 30 minutes. And it's easy on the budget as well with simple ingredients. Filling, delicious and pretty. What more could you ask for. It's virtually a perfect dish. Please send me your comments. I appreciate the feedback.

In Health,
Miss Jolie Ann

Pasta Primavera with Garbanzo Beans & Walnuts
Serves 4

1/2 of a 16oz package brown rice spaghetti or linguine
extra virgin olive oil
1/2 of a medium yellow onion, minced
2 cups cauliflower florets
3 thin young carrots, thinly sliced
sea salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 cup chopped walnuts
14 oz can garbanzo beans, drained & rinsed
2 cloves garlic, minced
4 cups thinly sliced mixed greens-kale, chard mustard
1/2 tsp lemon zest
1 tbsp nutritional yeast

1. Bring a stockpot of water to boil and prepare pasta according to package directions. Do not overcook. It should take about 8-10 minutes. Brown rice pasta quickly becomes mushy if overcooked by a minute. Drain pasta and return to the pot off the heat. Sprinkle a pinch of sea salt and black pepper and a splash of olive oil on the pasta. Add the nutritional yeast. Stir well. Cover pot and set aside while you prepare the veggies.
2. Warm 2 tbsp olive oil in a skillet over medium heat. Add the onion and saute over medium heat for 5 minutes. Add the cauliflower and continue to saute for another 5 minutes. Add the carrots and continue to saute for another 5 minutes. Add a pinch of sea salt & black pepper, and the walnuts. Saute for another 5 minutes. You want the spices to become fragrant and the walnuts to become slightly toasted. Add the garbanzo beans and the garlic. Stir well to combine. Add the greens and cook for approximately 5 minutes. You want the greens to just begin to wilt but remain bright green. They will be slightly crunchy. Overcooked veggies=no bueno. Remove pan from heat.
3. Add the vegetables to the pasta. Add the lemon zest. Check the flavor and add more sea salt if desired. Eat. You be sure to thank me later.

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