Sunday, August 28, 2011

Toasted Sesame Pasta

With the scent of freshly picked basil, my mind begins to wander through every imagineable use. After countless minutes spent staring into space, drooling on my shirt, I snap out of the food delerium with an image of what I'd like to create. This time, I settled on an Asian-inspired pasta dish. Here's how it went:

3 cups whole wheat rotini
1 lb potatoes, sliced to 1/4 inch cubes
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red chile pepper, diced
6 roma tomatoes, chopped
2 small yellow onions, chopped
1/2 cup fresh basil, diced
2 tbsp fresh cilantro
1 1/2 tbsp toasted sesame oil, divided
1 tbsp soy sauce
1 tsp red wine vinegar
1 tsp brown rice vinegar

1) In a large pot, cook 3 cups rotini
2) While rotini cooks; in a large skillet on medium-high heat, warm vinegars and soy sauce
3) Add potatoes and 1 tbsp sesame oil, cook while stirring until lightly browned
4) Rotini should be finished; drain and set in large mixing bowl
4) Reduce heat under skillet to medium, add peppers and onions, cook 10 minutes or until onions soften
5) Add tomatoes and herbs, cook for 2-3 minutes
6) Combine veggies with pasta, add remaining toasted sesame oil if desired
7) Serve and enjoy!

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