Toasted Pasta with Asparagus 🌱 | Blue Zones Recipes from Sardinia, Italy







Toasted Pasta with Asparagus adapted from the Blue Zones Kitchen Cookbook: 100 Recipes to live to 100 by Dan Buettner.

 Thank you for another fun Wednesday with @tmimi95 at Children's Hospital of Philadelphia for inviting me to host their weekly wellness program cooking session! I had a great time chatting with the team about the Blue Zones diet and lifestyle tips.

This recipe is from Sardinia, Italy and traditionally uses fregula pasta, most similar to Israeli couscous but is toasted and has a greater depth of flavor. In quarantine, I wasn’t able to get fregula but have this beautiful Greek square pasta that went so perfectly.

Oh, and the wine?! A glass of red wine at lunch or dinner is a common trait in Greece and Italy who live to 100!
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Although the recipe doesn’t include cheese-  but I know someone would ask! So I was ready. I grated some Pecorino Romano on top. Parmesan would also work. Just to get that extra Italian umami factor Recipe is below, keep handy for this Spring/summer of asparagus season!
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Toasted Pasta with Asparagus 🌱

Ingredients: 

—½ sweet onion, minced
—1 lb. asparagus cut in ¼ inch rounds (peas work well too)
—2 Tbsp. extra virgin olive oil
—½ lb. fregula pasta, Israeli couscous, orzo or small pasta
—4 c. Vegetable broth
—Salt and pepper
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Directions: 

1. SautΓ© onion and asparagus in olive oil until translucent, about 5 min. Set aside some tips of asparagus for decoration if you want. Cook tips in boiling salted water for 30 seconds and reserve for decoration.
2. Add fregula or pasta and cook until golden brown. Season with salt and pepper.
3. Add broth and bring to a simmer. Simmer 10 minutes. Then, turn off heat and cover with lid 20-30 minutes.
4. Serve with freshly grated pecorino cheese and asparagus tips and drizzle of olive oil if desired.

For more Blue Zones recipes like these, check out the book below!




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the Greek pasta I used, "hilopitaki"












Pasta with Asparagus from the Blue Zones Kitchen Cookbook: 100 Recipes to live to 100. Thank you for another fun Wednesday with @tmimi95 at #childrenshospitalofphiladelphia for inviting me to host their weekly wellness program cooking session! I had a great time chatting with the team about the Blue Zones diet and lifestyle tips. This recipe is from Sardinia, Italy and traditionally uses fregula pasta, most similar to Israeli couscous but is toasted and has a greater depth of flavor. In quarantine, I wasn’t able to get fregula but have this beautiful Greek square pasta that went so perfectly. The square pasta shape opposed to the round circles of asparagus married well. Oh, and the wine?! A glass of red wine at lunch or dinner is a common trait in Greece and Italy who live to 100! . Although the recipe doesn’t include cheese- I know someone would ask! So my recommendation- grate some Pecorino Romano or Parmesan on top. Just to get that extra Italian umami factor at the end. Recipe is below, keep handy for this Spring/summer of asparagus season! . Toasted Pasta with Asparagus 🌱 . —½ sweet onion, minced —1 lb. asparagus cut in ¼ inch rounds (peas work well too) —2 Tbsp. Extra virgin olive oil —½ lb. fregola pasta, Israeli couscous, orzo or small pasta —4 c. Vegetable broth —Salt and pepper . 1. Sauté onion and asparagus in olive oil until translucent, about 5 min. 2. Add fregula or pasta and cook until golden brown. Season with salt and pepper. 3. Add broth and bring to a simmer. Simmer 10 minutes. Then, turn off heat and cover with life 20-30 minutes. 4. Serve with freshly grated pecorino cheese and asparagus tips and drizzle of olive oil if desired. . Thank you again @tmimi95 for giving me the opportunity to share this recipe and cook with you! . #bluezones #bluezoneskitchen @danbuettner #plantbased #vegetarian #redwine #longevity #pastawithasparagus #asparagus #fregula #sardinia @bluezones #cotesdurhone #hilopitaki #greekpasta


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