I’m starting to get what all the fuss is about when it comes to Einkorn wheat products. It’s THE original, ancient wheat – not genetically modified or otherwise subjected to modern hybridization techniques. It has fewer carbs, more protein and is easier to digest. In addition to getting 24 grams of protein per serving with this dish, broccoli ups the nutrient content. Spend just a few minutes in the kitchen and you have a healthy, satisfying dish with lots of staying power.
I used Jovial’s Einkorn Whole Wheat Rigatoni Pasta. It’s super delicious and really nutritious! (And no, I did not get paid for that endorsement – I just like the product.)
Ingredients
8 ounces Einkorn whole wheat pasta (or pasta of your choice)
8 ounces grape or cherry tomatoes (cut into ¼ inch slices)
12 ounces broccoli florets
2 ounces fresh basil leaves
¼ cup pine nuts
2 ounces finely grated parmesan
½ cup Greek yogurt
¼ cup extra-virgin olive oil
1 teaspoon salt
Directions
- Bring a large pot of water to a boil. Add the broccoli and par-boil them for 3 – 4 minutes until they turn bright green. Scoop the broccoli out of the pot with a slotted spoon and let sit in a strainer to drain excess water. Keep the pot of water boiling.
- Add the pasta to the boiling water and cook per package instructions (usually about 10 minutes).
- Place the broccoli, basil, pine nuts, parmesan, yogurt, olive oil, and salt into a food processor and pulse until the mixture is smooth, scraping down the sides as needed.
- When the pasta finishes cooking, drain excess water and immediately add the pesto, mixing until pasta is well-coated. Gently stir in the sliced tomatoes.
- Serve hot or chilled.
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