It’s like they’re on a mission to make healthy food as good for the taste buds as it is for the rest of the body.
It’s a highly commendable mission and, I assure you, they’re doing an outstanding job.
If you’ve never tried whole grain pasta, I hope you’ll use the recipe below to introduce your family to a healthier way of eating.
Personally, pasta is one of those things I would have a very difficult time giving up. I want to say it’d be impossible, but I know few things are actually impossible. Fortunately, whole grain pasta keeps me from ever finding out!
Whole Grain Einkorn Linguine with Roasted Pepper and Almond Pesto
2 large red bell peppers
8 ounces Whole Grain Einkorn Linguine
4 cloves garlic, chopped
1/4 cup almonds, toasted
1/2 teaspoon sea salt
1/2 cup basil leaves
2 tablespoons olive oil
2 teaspoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
- Bring a large pot of salted water to a boil.
- Heat a grill or gas burner to high. Char the peppers on all sides, about 10 minutes total, and transfer to a paper bag until cool enough to handle.
- While peppers are cooling, cook linguine for 11 minutes and drain. Return pasta to the pot off the heat.
- While pasta is cooking, pulse together garlic, almonds and salt in the bowl of a food processor (or pound them to a paste in a mortar and pestle) until finely chopped. Then add the basil leaves and pulse again.
- Remove peppers from the bag and peel the skins off. Transfer to a cutting board, cut in half lengthwise, and scrape out seeds and stems. Add peppers to the food processor and pulse until a paste forms. Drizzle in olive oil and lemon juice, and pulse until incorporated. Add cheese and pulse again. Season to taste with additional salt if desired.
- Serve warm or cool.
Notes:This pasta, somewhat of a hybrid between a pesto and a Spanish romesco sauce, stands on its own as a meal. But it would also make a beautiful side dish for a summer grill.
Yield: 4-6 Servings
See Jovial’s other healthy recipes.