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Brown Rice Pasta With Asparagus Shiitakes Pesto

organicfood's picture
If you avoid traditional pasta because of the gluten, you have to try brown rice pasta. It has a delicious nutty flavor and is light (it doesn't make you feel overly full like traditional pasta).
Ingredients
  Brown rice pasta 10 Ounce
  Asparagus 1 Bunch (100 gm), cleaned, trimmed & cut on the bias into ½” long pieces
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Shiitake mushroom 3 Large, sliced
  Pumpkin seed pesto 1 Cup (16 tbs)
  White wine vinegar 1 Tablespoon
  Feta cheese 4 Tablespoon (to garnish)
  Garlic 1 Clove (5 gm)
  Pumpkin seed 1⁄4 Cup (4 tbs)
  Parsley 1⁄2 Bunch (50 gm)
  Cilantro 1⁄2 Bunch (50 gm)
  Lime juice 2 Tablespoon
  Extra virgin olive oil 1 Cup (16 tbs)
  Sea salt 1 Teaspoon
  Black pepper 1 Teaspoon
Directions

GETTING READY
1. Cook brown rice pasta according to package directions.
2. Drain pasta when done cooking.
3. Steam asparagus until bright green, remove immediately and plunge into an ice bath.
4. Use a mortar and pestle, smash garlic clove and remove skin. Place in mortar, add a pinch of salt and crush with pestle until you have a paste. Add pumpkin seeds and crush until you have small bits of pumpkin seeds.
5. Roughly chop parsley and cilantro. Add chopped leaves to mortar and crush with pestle. Add the lemon juice and gradually add the olive oil to mixture while crushing with the pestle. Salt and pepper.
MAKING
6. Sauté mushrooms in olive oil, butter mixture until browned and tender.
7. Deglaze with white wine vinegar mid-way through cooking.
8. When mushrooms are done, add in the cooked pasta, asparagus to pan and toss with pesto.

SERVING
9. Garnish pasta with shavings of your favorite hard goat cheese and serve hot!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Brown Pasta
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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