This version of veggie pasta and salad is a great start to my spring. My inspiration is returning due to the fact that Spring is 3 weeks in. We started our spring this year with fast, warm temperatures, and it seemed like everything bloomed at once. We experienced here in the Seetal for my first time, pollen overload. It was blowing in yellow clouds here for a few days, everything was yellow. Cars, tables, even pets. So, orange yellow pollen was the inspiration for this veggie pasta and salad!
My boy inspired me with the ‘guru’ John Joseph, who really makes clear the overall importance vegetables provide to our body and our planet. I watched a few short clips and realized that I’ve lost some of my vegetable inspiration.
We’ve had a long winter and much of my creative culinary senses have been sleeping. Winter is a lovely time of rest and rejuvenation, but one must carefully watch the meal planning to be sure we incorporate as much nutrients and vitamins the season offers. If I stay with the local option, my menu’s will be filled with wintry root, vegetables, cabbage, kohls, and cruciferous varieties.
What inspired me from John’s cooking was not only pure veg, but herbs and spices too. A belief he picked up while visiting and studying in India, he deems mustard seed, turmeric and cumin as being holy. All three of those ingredients I just stopped cooking with over the years, as it’s quite easy to do.
I wanted to share this lunch post with you all with the hopes of offering some veg inspiration. This meal was a near instant pleasure. I cut up what I had in the fridge, tossed it in a sauté pan with olive oil, garlic, cumin and turmeric. Sautéed up for about 5 min, then mixed it in with my pasta. I accompanied this lovely dish with a fresh lamb’s lettuce or ‘Nüssli Salat’, which is the most delicate, young lettuce clusters I’ve ever tasted. I sprinkled my salad with some chia seed and ground pumpkin seed.
Veg and salad lunch
- 200 grams pasta or more for additional people
- 4-5 sprigs asparagus
- 1 handful cherry tomatoes
- 1-2 cloves garlic
- 1 tsp cumin
- 1 tsp turmeric
- 2-6 TBS olive oil
- 1-2 handful green salad fresh, spinach, nussli, radiccio or whatever else is in season
- 2-3 TBS italian salad dressing for salad plus a drizzle olive oil and vinegar
- 1 TBS pumpkin seeds ground up, for garnish
- for the salad, wash and assemble your ingredients-use what you have. carrots, onions, tomatoes, cucumber, sprouts. Dress with olive oil, balsamic, and a drizzle of perhaps a french dressing. Sprinkle on seeds, nuts or dried fruits
- Get the pot of water on the stove for boiling your pasta. Cut up whatever vegetables you have and want to add to your pasta cook. In my case, I have celery root and asparagus. Cut off the base of the asparagus, and cut fine slices until close to the floret top. Keep the floret out of the boil. Cut up your celery root as well, in fine, square pieces. Add to the boiling water along with the pasta and cook for 8-10 min, or until pasta is al-dente.
- in the same pan used for boiling the pasta, cook up the remaining floret asparagus tops, cherry tomatoes, olive oil, garlic and the spices. Cook quickly on high, less than 5 minutes, or until garlic is aromatic and smelling finished. Toss together with boiled pasta. Serve and enjoy!