I feel like I’m always posting recipes with pasta. It’s pretty ironic because we truly are wild,brown, any color but white rice and farm fresh potato kind of people. But, I’m going with whatever flows today and staying in this moment (I know. How very yogini of me, right?). So, pasta it is. Now, I wouldn’t say that we are a gluten-free house, but I am conscious about how much we eat and where it comes from. This time, however, I thought I’d try a gluten-free pasta from Trader Joe’s – -Organic Brown Rice Fusili. Now, I have to admit, gluten-free pasta has nothing on the fresh off the press stuff. That’s just pure heaven in my book. But, I will admit it worked in this dish. A simple pasta salad for a sunny (SUNNY!) spring day in New York.
A cup of yellow split peas, cooked al dente and baby broccoli add a bit of crunch, while the quick roasted tomatoes and garlic give it a bit of sweet.Throw whatever veggies you want in and make it your own divine yumminess. And remember, I think food is like yoga. Offer up what feels and tastes good to you and comes from the heart and others will enjoy!
1 bag gluten-free pasta (I only used 3/4 of a bag, cooked al dente)
1 cup, cooked yellow split peas, al dente
1 cup, cherry or grape tomatoes, roasted
3-4 stalks baby broccoli
1-2 cups baby spinach
1-2 cloves of garlic, roasted (optional)
1/4 cup basil, chopped basil (optional)
extra virgin olive oil
Combine all ingredients and serve immediately or refrigerate for up to 2-3 days.