It was hot today! Im talking 30 degrees celcius HOT (86 degrees fahrenheit)! Some of you might not be that impressed (especially my sister who lives in the dessert), so please keep in mind that for 80 percent of the year Hamburg has pretty shitty weather. It is the kind of humbug weather that might drive someone to go to the tanning bed just to heave themselves out of a deep rain/cloud/drizzle-induced depression. So here we are with gorgeous weather and we don't have the slightest idea what to do with ourselves.
I am hungry and tired of eating bread and butter. Hmmm. In this kind of weather cold pasta dishes sound great to me. I flipped through my Ayurveda cookbook, Heaven's Banquet by Miriam Kasin Hospodar, and found just thing, Capellini with Peppers (p.263). My boyfriend was already in the process of making a pizza for lunch so I took advantage of an already warm oven to roast the peppers early in the afternoon and then give them time to cool. With the peppers roasted, the rest of the preparation only took about 20 minutes.
The recipe is intended for 6 to 8 servings (definitely the case) so it makes a lot and it tastes sensational. It really allowed the natural flavors of the fresh summer vegetables and herbs to shine through. It is definitely not my fault if I am forced to binge eat... it's just too damn good. Below is a slightly adapted version of the recipe found in the book.
Ingredients:
Roasting the Peppers
4 bell peppers (mix and match)
Olive oil
Salt
Pasta
12 ounces dried Capellini
Sauce
3 tablespoons ghee or butter
3 tablespoons olive oil
1 clove minced garlic
8 oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup (60 ml) torn fresh basil
1/4 cup (60 ml) minced fresh flat-leaf parsley (FYI parsley is good for all three doshas. Click here for more information on Ayurveda doshas)
Topping
1/4 cup (25 g) grated Parmesan cheese (optional)
Salt and black pepper
Directions:
1. Preheat the oven to 350 degrees F (180 degrees C). Coat bell peppers with olive oil and a bit of salt and then spread them out on a baking sheet. Bake for 20 to 30 minutes, stirring once or twice and removing once tender.
2. Cook the pasta al dente and drain.
3. Melt the butter or ghee and with the olive oil in a sauce pan. Add the garlic and saute for about 30 seconds when the garlic is fragrant. Then turn off the heat and add the tomatoes, roasted peppers, basil and parsley.
4. Toss the vegetables and Parmesan with the pasta in a serving bowl. Season to taste with salt and pepper. Serve immediately or chilled.
5. Take a picture with your phone and post it on Instagram!
Enjoy!!
I am hungry and tired of eating bread and butter. Hmmm. In this kind of weather cold pasta dishes sound great to me. I flipped through my Ayurveda cookbook, Heaven's Banquet by Miriam Kasin Hospodar, and found just thing, Capellini with Peppers (p.263). My boyfriend was already in the process of making a pizza for lunch so I took advantage of an already warm oven to roast the peppers early in the afternoon and then give them time to cool. With the peppers roasted, the rest of the preparation only took about 20 minutes.
The recipe is intended for 6 to 8 servings (definitely the case) so it makes a lot and it tastes sensational. It really allowed the natural flavors of the fresh summer vegetables and herbs to shine through. It is definitely not my fault if I am forced to binge eat... it's just too damn good. Below is a slightly adapted version of the recipe found in the book.
Ingredients:
Roasting the Peppers
4 bell peppers (mix and match)
Olive oil
Salt
Pasta
12 ounces dried Capellini
Sauce
3 tablespoons ghee or butter
3 tablespoons olive oil
1 clove minced garlic
8 oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup (60 ml) torn fresh basil
1/4 cup (60 ml) minced fresh flat-leaf parsley (FYI parsley is good for all three doshas. Click here for more information on Ayurveda doshas)
Topping
1/4 cup (25 g) grated Parmesan cheese (optional)
Salt and black pepper
Directions:
1. Preheat the oven to 350 degrees F (180 degrees C). Coat bell peppers with olive oil and a bit of salt and then spread them out on a baking sheet. Bake for 20 to 30 minutes, stirring once or twice and removing once tender.
2. Cook the pasta al dente and drain.
3. Melt the butter or ghee and with the olive oil in a sauce pan. Add the garlic and saute for about 30 seconds when the garlic is fragrant. Then turn off the heat and add the tomatoes, roasted peppers, basil and parsley.
4. Toss the vegetables and Parmesan with the pasta in a serving bowl. Season to taste with salt and pepper. Serve immediately or chilled.
5. Take a picture with your phone and post it on Instagram!
Enjoy!!
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