Trader Joe had this interesting-looking (and presumably healthy) fusili pasta made out of kamut and quinoa, so I thought I would grab a package and throw it together with some of the vegetables. Specifically, I wanted to get ahead of the basil going bad, so I pureed it with some olive oil, parsley, a touch of lemon juice, and some salt in order to make a sauce...The vegetables I used were onions and some of the red peppers (both from the CSA) and some shitake mushrooms and sugar snap peas. I roasted the peppers and peeled/diced them (pictured behind the sauce), and then decided to roast the shitakes as well. Shitakes, and mushrooms in general, can soak up a fair amount of oil, so seeing as there was already a fair amount in the sauce, I decided to roast them off in the oven to try and save some additional oil/fat...
The assembly was pretty straight-forward - I sauteed the
vegetables (the snow peas were slightly blanched first) along with a bit of garlic in my cast-iron pan with some olive oil, tossed in the cooked pasta, and then stirred in a few ladles of the sauce, adding in some salt, pepper and a bit of the pasta cooking water. The noodles held up quite well - I would definitely buy them again.
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