WHOLE-GRAIN PASTA with pesto sauce
Here, a Western favorite is adapted by dosha, proving how easy eating a specific dosha diet can be. It contains six tastes—the pasta is sweet; the cheese sour and salty; and the herbs pungent, bitter, and astringent.
Serves 4 | Prep time: 10 mins | Cooking time: 15 mins
INGREDIENTS
14oz (400g) egg-free pasta by dosha
• VATA spelt pasta
• PITTA whole-wheat pasta
• KAPHA buckwheat noodles
1 tsp salt
FOR THE PESTO SAUCE
1⁄4 cup nuts or seeds by dosha
• VATA equal parts pine nuts and cashews
• PITTA equal parts blanched almonds and pumpkin seeds
• KAPHA equal parts sunflower seeds and pumpkin seeds
1⁄4 cup ricotta cheese
1⁄4 cup olive oil
bunch basil, coarsely chopped
1⁄4 cup sage leaves
1⁄4 cup rosemary leaves
2 tsp salt, or to taste
1⁄2 tsp freshly ground black pepper
4 tsp lemon juice
2 cups Parmesan cheese, grated (optional)
1 Boil the pasta in a large pan of salted water according to the instructions on the package until al dente. Strain and set aside.
2 To make the pesto, toast the nuts or seeds in a frying pan until fragrant.
3 Blend the toasted nuts or seeds, ricotta, oil, herbs, salt and pepper, lemon juice, and a little cooking water into a smooth, creamy paste using a food processor or immersion blender.
4 Mix the pasta with the pesto sauce and a little cooking water. Sprinkle with the Parmesan (if using) and serve.
Fresh herbs
The fresher the basil, sage, and rosemary, the better, as fresher foods provide more sattva.