Summer Pasta for Pitta
Reprinted with permission from Heaven's Banquet by Miriam Kasin Hospodar
From the wonderful summertime bounty of fresh vegetables and herbs, here is a combination that nourishes and balances Pitta and would be equally balancing for Kapha. Because of the oil, it could also be considered within range for Vata. The mint should be minced to smithereens, as the leaves can be a bit coarse.
- ½ pound (230 g) dried pasta shapes, such as penne, small shells or orecchiette
- ¼ cup (60 ml) olive oil or ghee
- Pinch of hing (optional)
- 2 cups (200 g) French or green beans, trimmed and halved crosswise
- 3 cups (320 g) zucchini or other summer squash, quartered lengthwise and sliced
- Liquid seasoning or salt
- 2 tablespoons olive oil
- ¾ cup (90 g) dry bread crumbs
- ¾ cup (180 ml) finely-chopped fresh basil
- ½ cup (120 ml) finely-chopped flat-leaf parsley
- ¼ cup (60 ml) minced fresh mint
- Black pepper
- Cook the pasta until al dente. Drain.
- Heat the ghee or oil with the hing in a skillet over low heat. Add the French or green beans, cover, and sauté for 2 to 3 minutes.
- Add the zucchini or summer squash, sprinkle with liquid seasoning or salt, cover, and cook until tender, stirring occasionally.
- Heat the second amount of oil in a skillet. Add the hing and sauté for 30 seconds, until fragrant. Add the bread crumbs and sauté, stirring constantly, until golden brown and crisp.
- Add the basil, parsley, mint, and a sprinkling of black pepper, and stir. Toss with the pasta and vegetables. Adjust the seasoning.