Kamut Pasta with Sun-Dried Tomato Sauce

Recently I posted a recipe for a Sun-Dried Tomato Dressing that I adapted from Once Upon a Tart: Soups, Salads, Muffins, and More by Frank Mentesana and Jerome Audureau. I decided to adapt it further and turn it into a pasta sauce. To make this recipe you will need to make some Marinated Sun-Dried Tomatoes. As I noted before, I plan on having a batch of these on hand as a staple ingredient. They are very easy and quick to prepare and keep in the fridge for a few weeks in a covered container. They are absolutely delicious and so much better than the jarred variety. Do take care to purchase sun-dried tomatoes free of salt, sugar and other additives.

I was fortunate enough to have a few dinner guests to share this dish with. I was even told this sauce was probably the best one of my diners had ever tasted. Give it a try and you'll see how rich, luscious and thick it is.

This is also my submission to Presto Pasta nights, a popular event created by Ruth and hosted this week by Pam.

Kamut Pasta with Sun-Dried Tomato Sauce

454 grams / 16 ounces of kamut pasta

For the sauce:

2/3 cup of marinated sun-dried tomatoes
1 clove of garlic, minced
1/3 cup of balsamic vinegar
1/4 cup of pine nuts
1 - 2 jalapeno peppers or green chilies
1/3 cup of fresh parsley
1/2 teaspoon of sea salt
freshly cracked black pepper to taste
1/2 cup of freshly grated Parmesan cheese
1/3 cup of olive oil

crumbled feta for garnishing

Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until el dente or to your desired consistency - roughly 10 - 12 minutes.

Meanwhile, prepare the sauce. In a food processor, combine the marinated sun-dried tomatoes, garlic, balsamic vinegar, pine nuts, hot peppers, parsley, sea salt, black pepper and Parmesan cheese until well blended. With the food processor still running, pour in the olive oil.

Drain the pasta, cover with sauce and crumbled feta.

Serves 4 - 6.

Other pasta dishes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Pasta and Feta Cheese Casserole
Greek Macaroni and Cheese
Macaroni and Paneer Cheese
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

On the top of the reading stack: Darkness Visible: A Memoir of Madness by William Styron

Audio Accompaniment: Laughing Stock by Talk Talk

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Kamut is an ancient variety of wheat believed to have originated in ancient Egypt and — as the story goes — only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins, vitamin E and unsaturated fatty acids, and is more generally more easily digested and tolerated by people with gluten sensitivities.

Aside from these benefits, the whole kernel or berry of kamut has a warm buttery and nutty taste that is equally appealing by itself or paired with stronger flavors, both sweet or spicy. The whole kernel or berry is also much larger than that of wheat, and has a nice chewy texture that contrasts beautifully with both delicate and crunchy foods.

This contrast is played for full and delicious effect in this Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick. Whole grains, legumes and fresh vegetables makes this salad not only a colorful addition to your table, but a complete and refreshing meal by itself on a warm summer day. Look for whole kamut berries at natural food stores and in many supermarkets.

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Recipe by Lisa Turner Cuisine: Mexican Published on June 14, 2010 Colorful, zesty and nourishing Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick Print this recipe Salad: 1/2 cup dried black beans (1 1/2 cups cooked or 1 14 oz can) 1/2 cup whole kamut or wheat berries 3 ears fresh corn 3 jalapeño, seeded and cut into 1-inch matchsticks 2 shallots, chopped 2 green onions, white and green parts, sliced 1 celery stalk, diced large handful of fresh cilantro, chopped 3 large tomatoes, chopped 1 avocado, peeled and diced Dressing: 1 teaspoon ground cumin juice of 3 limes (5 tablespoons) 1/2 tablespoon balsamic vinegar 1/2 teaspoon chili powder 1 teaspoon sea salt, or to taste Instructions: Separately rinse the kamut or wheat berries and black beans under cold running water. Place in separate bowls and cover with several inches of cold water. Add a little yogurt whey or lemon juice to each bowl, and let soak overnight at room temperature. Drain and rinse the black beans, then place in a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Meanwhile, drain and rinse the kamut or wheat berries and place in a small or medium saucepan. Cover with 1 cup of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until tender. Drain any excess liquid and set aside to cool. While the beans and kamut are cooking, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks, pare the kernels from the ears and set aside. Heat a small skillet over medium heat. Toss in the ground cumin and toast, stirring frequently, for 5 minutes or until the cumin is fragrant and has darkened a few shades. Remove from heat and set aside. In a large mixing bowl, combine the beans, kamut or wheat, corn, jalapeños, shallots, green onions, celery and cilantro. Season the tomatoes with a little salt and drain for 5 minutes in a colander. Gently fold the tomatoes and avocado into the salad. In a small mixing bowl, whisk together the toasted ground cumin, lime juice, balsamic vinegar, chili powder and salt. Drizzle the dressing over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

Other summer salads you may enjoy:
Mexican-style Potato Salad With Avocado and Jalapeño
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cauliflower & Olive Salad
Chickpea, Olive and Feta Cheese Salad
Creamy Coleslaw

On the top of the reading stack: Penguin Classics Village Of Stepanchikovo by Fyodor Dostoyevsky

Tibetan Campa with Fresh Roasted Kamut Flour

These simple little unbaked savory black tea and flour balls from Tibet make a wonderful simple side with any variety of vegetable dishes or with a zesty salsa or chili. I am thinking that these would be lovely baked in the oven for a short while, and they were even better after a chill in the refrigerator.

Tibetan Campa with Fresh Roasted Kamut Flour

Recipe by Lisa Turner Cuisine: Tibetan Published on June 4, 2010 Simple savory no-bake Tibetan black tea and flour balls — great for serving with vegetable dishes or with a salsa or chutney Print this recipe Flour: 1 cup of kamut or wheat berries Other ingredients: fresh brewed black tea 1/4 teaspoon sea salt, or to taste ghee or oil as needed Instructions: Rinse the kamut or wheat berries and soak in water for 8 hours or overnight. Drain and rinse, then let dry in a strainer, tossing occasionally. When the kamut or wheat berries are dry, roast in a dry unoiled pan over medium heat for 5 minutes or until the berries darken a few shades, stirring occasionally. Be sure not to overcook. Let the berries cool to room temperature and then grind to your desired consistency in a coffee grinder. Combine the flour with a teaspoon or so of black tea, salt and ghee or oil. You will want a firm dough, so gradually add the tea and oil. Roll into 1-inch balls and serve with your favorite vegetable dish or or with a spicy salsa or chutney, or refrigerate before serving. Makes about 1 dozen balls

On the top of the reading stack: Short stories by Dostoyevsky

Audio Accompaniment: The ceiling fan in my office