Zesty Pesto Pasta
I think brown rice pasta is totally underestimated. I gets the push over because when whole wheat pasta made it’s way to the market years ago, it wasn’t such an easy transition. Whole wheat pasta is gritty, brown and hard to get down. Where as brown rice pasta is light, soft and much closer to white pasta than anything else. However unlike white pasta, brown rice pasta is loaded with fiber, protein, complex carbohydrates and it is also gluten free. It does need a watchful eye while cooking it as these noodles like to stick together! But all in all -you can actually sit down to a whole bowl of it and actually feel energized and great as opposed to sluggish and tired. You will never feel guilty eating pasta again!
I was not much of a pasta eater growing up as I never liked how I felt and yes, I did feel guilty eating a whole bowl of carbs without any substance. But since I have discovered brown rice pasta have a new found love and appreciation for pasta. Now I can happily enjoy it alongside my Italian blooded boyfriend!
I have now been using brown rice pasta for years, my cupboards are always stocked with Tinkyada pasta. Whether spirals, penne, fusili – what ever I am feeling, I’ve got it. I then top it with anything from a good homemade tomato sauce or a store bought organic local variety, a green pesto sauce (see recipe below) or just with some olive oil and sea salt. You actually wouldn’t believe how good pasta tastes with just these two other ingredients!
But when I feel like making a full meal out of it, that is colourful and fun, my absolute favourite is making pesto. I am overly spoiled now because I have loads of fresh basil growing in my backyard, which makes this sauce extremely fresh. However you can pretty much always get your hands on a bunch or organic basil. Basil can also be subbed in this recipe for kale, parsley, spinach or arugula. Don’t just get stuck on basil because that is what is traditional (and not to mention delicious) but you can also try some other green herbs every once in a while. Then I like to toss in some white beans or chickpeas, or crumbled goat cheese once in a while to bulk it up and give it extra substance.
I guess the secret is out, brown rice pasta is amazing. If you haven’t tried it already – you will be hooked when you do. there isn’t any family member, friend, class participant or client that hasn’t enjoyed their transition to brown rice pasta. Until you try it yourself you will never know.
Pesto Pasta with Wilted Greens
The Pesto:
1 bunch or 2 cups of fresh Basil (or other green)
¼ cup olive oil
1-2 cloves garlic
2 tbsp lemon juice
1 tsp white miso paste (optional) but makes it really “cheesy”
1 tbsp honey
¼ cup pinenuts or walnuts, toasted
Salt and pepper to taste
What it goes on!
1 package of Brown Rice or kamut pasta
1 tbsp olive oil
1 bunch of spinach or swiss chard, lightly steamed or sautéed
1 can of white beans or cooked navy beans (optional)
For the Pesto:
- Grind the nuts in food processor; add remaining ingredients and process for a few minutes until well combined.
For the Pasta:
- Boil a pot of water, add sea salt and cook pasta until tender or al dente about 7-10 minutes.
Putting it together:
- In a large pot, on a medium or low heat combine the pesto with the cooked pasta, add in the beans, chard or spinach.
- Stir a few minutes until well combined.
Have you tried Brown Rice Pasta?
What do you like to put on it?
