Fusilli pasta with rosie pak choi and protein crunch
About the recipe
There is nothing better than recipes that you can make ahead of time to serve warm or at room temperature, especially now that the busy holiday season is approaching!
I always have variations of this recipe in my fridge because it is so versatile, easy to make, and nutritionally balanced. I love to eat it for a quick lunch at room temperature or to serve it warm as a side dish when I am hosting guests.
Make sure to use good quality olive oil and fresh shaved Parmesan cheese – high quality ingredients make all the difference here.
Serves 4 as a side dish or 2 as a main dish.
- ½ pound fusilli pasta
- 1 cup sprouted beans or legumes
- ½ cup fresh shaved Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- Flaky sea salt and fresh pepper to taste
- 1 cup Willo rosie pak choi
- Grab a large pot and fill it with 6-8 US quarts of water. You don’t have to be precise with your measurements, but you should use enough water to cover all of the pasta (and then some). Sprinkle 1 tsp of salt into the water. Salt helps lower the starch in the pasta and make it less sticky. Turn the stove top to high and wait until the water boils. Add the pasta, cook for about 10 minutes for an al dente bite. Drain and transfer to a large bowl.
- While the pasta is still warm, toss with the Rosie Pak Choi (adding the greens while the pasta is still hot will wilt and slightly cook them, which is what we are aiming for), the extra virgin olive oil, the lemon zest, the lemon juice, salt and pepper to taste. Top with the fresh shaved Parmesan cheese and the beans/legumes and serve.