Bgreen Black Rice Pasta with Five-Jewel Sauce
Makes two main course servings
Legend has it that in ancient China, Black Rice was reserved for the Emperor. The five 'jewels' in this recipe - red, orange and yellow mini peppers, peas, and shiny black oil-cured olives - complement our black rice pasta perfectly.
Toast the walnuts lightly in a dry skillet over low heat, and set aside.
Bring 3 quarts of water to a rolling boil.
Meanwhile, warm 1 ½ tablespoons of the olive oil in a skillet over medium-low heat. Add the shallots, garlic, hot red pepper flakes, and diced peppers. Cook, stirring often, until the vegetables are just tender, about 4 minutes. Add the peas, and cook for another 60 seconds so they retain their bright flavor and color. Season lightly with salt, and stir in the olives. Using a 5-hole zester held over the pan (to retain the aromatic oil), add the zest of the lemon. Set aside.
Boil the pasta along with a dash of salt just until al dente, about 5 minutes. Drain the pasta (or simply lift from the water with tongs) and add to the sauce in the skillet. Add the remaining olive oil, for fresh olive flavor, and mix gently. Divide between two shallow, heated bowls and top each serving with grated Parmesan.
- 3 tablespoon extra-virgin olive oil
- 2 large shallots (2 ounces), minced
- 1 garlic clove, minced
- Pinch of hot red pepper flakes
- 8 ounces multi-colored mini sweet peppers, diced to large pea size, core discarded
- 16 oil-cured black olives, halved and pitted
- 1 cup frozen peas
- 1 lemon, preferably organic
- Fine sea salt and black pepper
- 5 ½ ounces (2 portions) Bgreen gluten-free organic black rice pasta
- Freshly grated Parmesan cheese
We are proud to feature celebrated Author and Journalist Jacqueline Mallorca on our packaging. We thank her for creating five amazing recipes for our Organic Pastas and our food loving fans at bgreenfood.com.
British-born Jacqueline Mallorca's love of Mediterranean food got its start during travels in Italy and Southern France, where she first experienced the delights of fresh, organic ingredients, simply cooked.
She began a food-related career by creating the original Williams-Sonoma catalogs, establishing the company's unique "voice".
Jacqueline has written or co-authored over a dozen cookbooks, including Convection Cuisine with White House master chef René Verdon; La Nouvelle Pâtisserie with pastry chef Jean-Yves Duperret, and The Olive Harvest Cookbook with chef Gerald Gass of McEvoy Ranch in Northern CA, where premium Italian varieties of olives are cultivated for making extra virgin olive oil.
Her latest cookbooks came into being when she discovered that she was a food writer with celiac disease. The result was The Wheat-Free Cook, followed two years later by Gluten-Free Italian.Read More