I love a good noodle dish, so when the folks at Jovial sent me their whole grain pasta made with Einkorn wheat to try out, I couldn’t wait to cook it up!
I’ve tried lots of whole grain pastas, and Jovial’s stacks up with the best of them. What really intrigued me about this company, though, was that they use an ancient strain of wheat – Einkorn wheat – that’s never been hybridized. We have cross-bred and modified our wheat crops so much over the decades, and I can’t help but wonder if that’s part of what’s behind the recent uptick in wheat allergies.
The whole grain pasta they sent me cooked up in 10 minutes. It has that slightly earthy taste that you’d expect from whole wheat pasta, but it’s not too heavy. Here’s the recipe I whipped up using their noodles!
Whole Grain Pasta with Kale and Red Beans
- 1/2 of a 12 ounce box Jovial Whole Wheat Pasta
- 1/4 cup olive oil
- 2 cups carrots, shredded
- 1 large shallot, minced
- 1 bunch kale, chopped
- 1/4 cup white wine
- 1 15 ounce can kidney beans, drained and rinsed (or 2 cups cooked beans)
- salt and pepper, to taste
- nutritional yeast
- your favorite hot sauce
- Cook the pasta according to the package directions. Rinse and set aside in the colander.
- Heat the oil on medium low in the bottom of a sauce pan or Dutch oven and add the carrots and shallots. Cook, stirring constantly, for 20-25 minutes, until the shallots start to brown.
- Add the kale, and turn the heat up to medium high. Saute the kale for a few minutes, until it starts to turn bright green, then add the wine and cover the pot. Let the kale braise in the wine for 7-10 minutes.
- Remove the lid, add the cooked pasta and the beans and cook, stirring, for just a few more minutes until everything is well combined and heated through. Season with the salt and pepper.
- Serve topped with nutritional yeast and hot sauce.