Spring green pasta

I've never been a big pasta fan. Even as a kid, I didn't like spaghetti night. The only noodles I really enjoy are with a stir-fry or peanut sauce, not tomato. Pasta never appears on the grocery list. I'd rather eat rice or quinoa. But living and cooking for someone with a bigger appetite and different tastes, calls for trying new things. As I turned the corner into the grain aisle at Whole Foods a few days ago, I decided to try something new. I grabbed a bag of brown rice pasta.

This dish completely surprised me. It was subtle and light, not heavy like pasta can be. It was perfect for a warm Spring night and we both really enjoyed it.

The brown rice pasta is a little nuttier than regular pasta which I liked. Feel free to add different vegetables. I'm sure asparagus would be delicious. I'm thinking this pasta would be delicious with pesto and oven-roasted tomatoes in late summer.

Spring green pasta
1 bag of brown rice pasta
sea salt
1 tbsp olive oil
3 garlic cloves, minced
1 brunch of spinach, rinsed and chopped
1/2 red onion, thinly sliced
1/2 bell pepper, minced
juice of 1 lemon
zest of 1 lemon
2 tbsp walnut oil
1/2 bag of frozen peas, cooked
fresh basil
cracked pepper

Cook pasta accordingly to directions. As pasta is cooking, add olive oil to a saute pan over medium heat. Then add garlic and sea salt, cooking until fragrant. Remove from heat. In a small dish, wisk together the lemon juice and walnut oil. Put onion, green pepper, peas, and lemon zest into a large serving bowl, and mix the lemon-walnut oil and cooked garlic in well. As pasta is almost done cooking, add the spinach, stirring. Quickly remove from heat and pour into a colander. Add the pasta and spinach into the large serving dish, mix well. Garnish with fresh basil, cracked pepper and parmesan if you like.