Pasta: For this recipe I love using Red Lentil Cavatelli by Maria’s Noodles which I purchase at Nature’s Emporium. I also like mung bean, edamame and black bean noodles.
Cook the noodles according to package directions and add 2 cups of chopped greens about 3 minutes before the pasta is done. Continue cooking until greens are bright and tender.
Strain the noodles and greens and rinse with cold water.
Meanwhile make the raw sauce in a high speed blender:
6 sun-dried tomatoes (soaked if they are particularly dry, then drained)
1 red pepper
1 large clove garlic
2 soft dates
2 Tbs fresh oregano, plus some fresh marjoram if you have some (or use fresh basil)
salt to taste
Hot pepper (I use about 1/4 of a thai chili pepper) or use chili powder or flakes
Put all the ingredients in the blender and process until almost but not quite smooth.
Put the noodles in 2 bowls, top with sauce and then garnish with snipped chives, chive flower leaves, sliced cherry or grape tomatoes, and possibly nut and seed parmesan (see below).
nut ’n seed parmesan
1 cup cashews
1/3 cup pumpkin seeds
2 Tbs sesame seeds
2 Tbs nutritional yeast
1 tsp salt
Put the sesame seeds in a coffee or spice mill (a blender also works) and process until finely ground. Add the remaining ingredients and continue processing until finely ground. Store in the refrigerator.