I truly enjoyed the spinach pasta I made the other day with a bit of extra virgin olive oil, freshly cracked black pepper, salt and balsamic roasted tomatoes. Here’s a glimpse of my creation (served with a mixed salad- endive, radicchio, arugula, spinach, tomatoes and cucumbers with a tahini yogurt dressing and roasted white asparagus). 

I thought I would give brown rice pasta a chance since I’m trying to expand my pasta experience. I made brown rice angel hair pasta last night and as I was cooking it a thick foam started to develop in the pan. I thought, possibly the starches were exiting the pasta and that it wouldn’t leave the pasta sticky and mushy. Though I thought I cooked the pasta to a perfect al dente, after draining it the pasta continued to cook to a complete mush. It became sticky and had an odd consistency.  I tossed it in olive oil and added balsamic roasted tomatoes but to no avail. My best friend actually enjoyed it. I thought it was pretty good but the texture was not to my liking. I don’t think angel hair pasta was suitable. Probably a linguini would do much better. 

I’ll let you know of my experiences with different types of pastas and ingredients in the next few days!

Peace, love & no beef.

Guramrit