Bright and tangy, the green goddess pasta is a bowlful of health, flavours and sheer delightfulness coming together. And if this is made with the goodness of Bajra millet pasta, the benefits just double up
Ingredients:
- Fusilli Bajra Pasta
- Spinach, basil & parsley
- 2-3 Cherry tomatoes
- 2 cloves garlic
- 1.5 cup grated Feta cheese
- 2 tablespoons lemon juice
- Salt & pepper to taste
- Veggies of choice (cucumber, asparagus, onion, peas, olives, etc.)
Instructions:
- Boil the Bajra pasta according to the package instructions until al dente, then drain and set aside.
- In a food processor, toss in lemon juice, olive oil, basil, spinach, garlic, salt, cheese and black pepper. Blend until very smooth.
- Heat 2 tablespoons of olive oil on a pan at medium heat, add chopped cherries tomatoes, peas, and onions (or your choice of veggies). Saute it for 2 minutes.
- Mix in all the ingredients with the dressing and garnish it with Feta cheese.
Dine in!
Tips & Tricks For Tasty Bajra Millet Pasta
- When sautéing veggies, cook them just until they are tender-crisp to retain their vibrant colours and nutrients.
- When boiling the Bajra pasta, ensure you don't overcook it to maintain its texture and flavour.
Variations To Try:
- Add diced roasted red peppers, Kalamata olives, and crumbled feta cheese to the salad for a Mediterranean flair. For extra sweetness, drizzle with balsamic vinegar.
- Toss the cooked Bajra pasta with shredded cabbage, sliced bell peppers, edamame beans, and toasted sesame seeds.
- Compliment the vegan pasta with nutritional yeast for a cheesy flavour and maple syrup instead of honey in the dressing for a vegan pasta bowl.