Buckwheat Pasta with Red Chard

Buckwheat Pasta with Red Chard

Naturally gluten-free, all buckwheat pasta (which is unrelated to wheat, despite the name) pairs beautifully with lightly cooked chard, especially when accented with pine nuts and currants, Sicilian style.

Course Main Course

Ingredients

  • 2 tbls pine nuts
  • 1 bunch (9 ounces) red chard
  • 2 tbls extra-virgin olive oil
  • 3 tbls chopped pancetta
  • 1 medium (6 ounces) yellow onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbls dried Zante currants
  • Fine sea salt and black pepper
  • 5 1/2 oz (2 portions) Bgreen gluten-free organic buckwheat pasta
  • Grated Parmesan cheese

Instructions

  1. Naturally gluten-free, all buckwheat pasta (which is unrelated to wheat, despite the name) pairs beautifully with lightly cooked chard, especially when accented with pine nuts and currants, Sicilian style.

  2. Toast the pine nuts lightly in a dry skillet over low heat, and set aside.

  3. Separate the red stalks and ribs from the chard leaves and dice them finely. Stack the halved leaves and cut into narrow strips.

  4. Add the olive oil to the pan and warm over medium heat. Stir in the pancetta, onion, and garlic, and cook, turning often and reducing the heat as needed, until the vegetables are tender but not browned, about 6 minutes. Stir in the currants and pine nuts and season with salt and a generous grinding of pepper.

  5. Meanwhile, boil the pasta along with a dash of salt just until al dente, about 5 minutes, adding the shredded chard leaves to the boiling water after 3 minutes. Drain the pasta and chard together, add to the sauce in the skillet and mix gently. Divide between two shallow, heated bowls and top each serving with grated Parmesan to taste.

Black Rice Pasta with Five-Jewels Sauce

Black Rice Pasta with Five-Jewels Sauce

Legend has it that in ancient China, Black Rice was reserved for the Emperor. The five 'jewels' in this recipe - red, orange and yellow mini peppers, peas, and shiny black oil-cured olives - complement our black rice pasta perfectly.

Course Main Course
Servings 2

Ingredients

  • 3 tbls extra-virgin olive oil
  • 2 large shallots (2 ounces), minced
  • 1 garlic clove, minced
  • Pinch of hot red pepper flakes
  • 8 oz multi-colored mini sweet peppers, diced to large pea size, core discarded
  • 16 oil-cured black olives, halved and pitted
  • 1 cup frozen peas
  • 1 lemon, preferably organic
  • Fine sea salt and black pepper
  • 5 1/2 (2 portions) Bgreen gluten-free organic black rice pasta
  • Freshly grated Parmesan cheese

Instructions

  1. Toast the walnuts lightly in a dry skillet over low heat, and set aside.

  2. Bring 3 quarts of water to a rolling boil.

  3. Meanwhile, warm 1 ½ tablespoons of the olive oil in a skillet over medium-low heat. Add the shallots, garlic, hot red pepper flakes, and diced peppers. Cook, stirring often, until the vegetables are just tender, about 4 minutes. Add the peas, and cook for another 60 seconds so they retain their bright flavor and color. Season lightly with salt, and stir in the olives. Using a 5-hole zester held over the pan (to retain the aromatic oil), add the zest of the lemon. Set aside.

  4. Boil the pasta along with a dash of salt just until al dente, about 5 minutes. Drain the pasta (or simply lift from the water with tongs) and add to the sauce in the skillet. Add the remaining olive oil, for fresh olive flavor, and mix gently. Divide between two shallow, heated bowls and top each serving with grated Parmesan

Millet Pasta with Mushrooms and Walnuts

Bgreen Millet Pasta with Mushrooms and Walnuts

This elegant, satisfying combination of angel hair pasta, mushrooms, pancetta and toasted walnuts is topped with sweet butter rather than the usual grated Parmesan.

Course Main Course
Servings 2

Ingredients

  • 4 tbls chopped walnuts
  • 2 tbls extra virgin olive oil
  • 6 tbles finely diced pancetta
  • 6 green onions, thinly slice (white and most fo the green part)
  • 8 oz crimini (brown) mushrooms, sliced 1/4 inch thick
  • 3 tbls dry white wine
  • fine sea sale and black pepper
  • 5 1/2 oz Bgreen gluten-free organic millet pasta
  • 1/2 stick unsalted butter, sliced into 2 pats

Instructions

  1. Toast the walnuts lightly in a dry skillet over low heat, and set aside.

  2. Add the olive oil to the pan and warm over medium heat. Stir in the pancetta, green onions, and mushrooms and cook, turning often, until the mushrooms turn glassy, 3 to 4 minutes. (The green onions will retain a fresh texture, and the pancetta will be cooked but not hard.) Add the wine, and cook until it evaporates slightly, 30 seconds. Reduce the heat to low. Season the sauce with salt and pepper to taste.

  3. Meanwhile, boil the pasta along with a dash of salt just until al dente, about 5 minutes. Drain the pasta and add to the sauce in the skillet. Add the reserved walnuts, and mix gently. Divide between two shallow, heated bowls and top each serving with a pat of butter.