When I decided
to reduce my intake of pasta to steer clear of refined flours and prevent
weight gain as I age, the main thing I missed was pasta with pesto. Although
pesto tastes great in other contexts, I still longed for the pasta pesto
experience. After I discovered black bean spaghetti, I came up with this
recipe, which satisfies my pasta pesto cravings. I can eat an enormous plate of
this stuff and feel great about having devoured mostly vegetables.
Ingredients
4
oz. uncooked black bean spaghetti
Water
as per instructions on the spaghetti
2-3 lbs. Brussels sprouts
¼
c. vegetable broth (or water)
2
tbsp. olive oil
¾
c. pesto
5
oz. grated Parmesan cheese for topping
Directions
Trim and
slice the Brussels sprouts into slivers.
Bring water
to a boil according to the instructions on the black bean spaghetti (may vary
according to brand).
Put the
vegetable broth and olive oil into a deep dish frying pan. Add the Brussels
sprouts, cover the pan, and simmer on low heat for about 10 minutes until
tender but still crunchy. Use your judgment about when they are done. Do not
overcook. You may need to add more vegetable broth to keep the sprouts from
sticking to the pan. Turn them frequently.
While the
sprouts are cooking, boil the black bean spaghetti. When it is done, drain it
and rinse it with cool water.
When the
sprouts and pasta are cooked, add the pasta to the pan with the sprouts. It
takes some work to combine these two together. Toss them lightly until they are
combined. Then add the pesto and mix it in evenly. (See my recipe for homemade
pesto.)
This dish
does not need to be served piping hot, but you can reheat it in the pan, stirring
frequently to prevent scorching, if you want it hotter. Add a little extra
olive oil to the pan to prevent sticking.
Serve topped
with grated Parmesan. (Hot pepper flakes are also tasty with this dish if you
like to spice things up.)
Eat well, be well, live deliciously!
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