Gorgeous Green One-Pot Pasta
Spring is in full swing in beautiful Santa Barbara. Just one stroll through our Center entry and you drift headily on the scent of apricot, orange, jasmine, rose and pittosporum blossoms. The garden is planted. The birds are signaling new life with their song. The body is saying YES to all things vibrant, green, and nourishing. We are so ready to share our blessings and our bounty with you in another plant-based, delicious, powerful dish from White Lotus chef, Tamara Everett.
The aromas beckon first and call you to gather around the beautifully laid buffet at every retreat meal. Your mouth begins to water. Your eyes feast upon color. And your mind starts churning out the question, how do I make this dish?
Query no more. Enjoy some of the best spring has to offer in this delicious one-pot pasta that is rich with green...not for envy... but with veggies from the earth and the knowledge you too can make this!
The brilliance behind this beauty is how it all comes together in one pot. It also showcases the abundance of spring or whatever is seasonally available to you from veggies to herbs - Santa Barbara is brimming with asparagus and broccoli right now. Legume pasta is a great alternative to a grain pasta that provides a powerful dose of protein and fiber. Tamara loves Trader Joe’s red lentil sedanini.
1 package legume pasta of choice
1 bunch asparagus trimmed, cut into 2 inch segments
1 cup fresh or frozen peas
2 cups small broccoli florets/pieces
extra virgin olive oil
zest of 1 large (or 2 small) organic lemon
olives (I prefer oil cured or kalamata), roughly chopped
fresh chopped available herbs (basil, dill, mint, parsley...one or a combination)
walnuts, toasted and roughly chopped
Cook pasta according to package instructions in well salted water. Leave room and watch for foam from cooking legumes as it can quickly boil over. Three minutes before time is up. Add veggies. Test all for doneness. Drain, return to pot and toss with oil, zest, olives, herbs, and salt and pepper to taste. Top with walnuts and feta. Recipe adapted from my new roots.