Spring Pasta for Kapha
Reprinted with permission from Heaven's Banquet by Miriam Kasin Hospodar
Slicing snap pea pods brings out a different personality in the vegetable than leaving them whole. In general, serve salads during hot weather, when their cooler temperatures can help balance Pitta. Chilled ingredients extinguish the digestive fire, agni; room temperature is a wiser choice.
- ½ pound (230 g) dried fettuccine or linguine or 1 pound (500 g) fresh
- 2 cups (240 g) snap peas, stringed and cut into thirds
- ⅓ cup (80 ml) sunflower oil
- Pinch of hing (optional)
- 2½ cups (375 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
- 4 cups (350 g) coarsely-chopped arugula
- Liquid seasoning or salt
- Black pepper
- Cook the pasta until al dente. Drain.
- Heat the oil in a large wok or skillet.
- Add the hing and sauté over medium heat for 30 seconds, until fragrant.
- Add the vegetables. Sprinkle with liquid seasoning or salt and pepper to taste, cover, and cook for 3 to 5 minutes, until tender, stirring a few times.
- Toss with the pasta. Adjust seasoning.