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Showing posts with label farfalle pasta. Show all posts
Showing posts with label farfalle pasta. Show all posts

Wednesday, August 23, 2017

Pasta Salad with Avocado-Honey-Mustard-Lime Sauce

Self-acceptance is the greatest reward of learning to embrace the flaws in other people. As we become less critical and more forgiving of others, it initiates a karmic cycle that makes others reciprocate in a similar fashion. Ultimately it benefits us as our self image is a reflection of the way we assume others to perceive us.

And by flaws, they could be either physical or in one's character or even both. Due to the proliferation of certain body types in the media, we have grown very critical of people who do not adhere to those ridiculous standards. From bawdy jokes to more subtle hints, we do not cut them any slack. And often with disastrous results. From depression to suicidal tendencies, over-weight people suffer from a whole lot of problems.

Hence, one of the focus areas of my blog has always been eating right or healthy foods. While most Odia recipes are low in calories or have a high water content per serving size, I have added a decent number of salad recipes to help people enjoy a balanced diet without sacrificing taste.

This one is another one that is loaded with complex carbs, fiber and a healthy proportion of fats . Whole wheat paste is tossed with a bunch of veggies and fruits, and an avocado based dressing completes the whole dish.

Recipe -

Preparation Time - 15 mins ( or time taken to cook the pasta )

Ingredients -

  • 1 cup pasta ( i used farfalle )
  • 1/2 of an apple (peeled and diced )
  • 1/2 of a pear (peeled and diced )
  • 1/2 of a red pepper ( diced )
  • 1/2 of a cucumber ( peeled and diced )
  • 1/4th of an avocado
  • 1 tsp lime juice
  • 1 tsp honey 
  • 1 tsp English mustard paste
  • 1/4 tsp freshly ground pepper

Preparation - Boil 6-7 cups water in a saucepan. When bubbles begin to appear, add sufficient amount of salt to the water. Once it gets to a rolling boil, add the pasta.

Cook for 12 mins or till al-dente. Remove 2-3 tbsp of the water and add keep it aside for adding to the avocado sauce

Drain the water in a colander, give it a good shake and toss back the pasta into the same vessel in which it was cooked.

For making avocado sauce - Take the avocado flesh. pasta water, honey, mustard paste and lime juice in a blender jar and give it a buzz.

Final assembling of the salad - Put the cooked pasta, diced fruits and veggies and the avocado sauce in a mixing bowl. Sprinkle the freshly ground pepper. Toss gently to mix everything.

Serve at room temperature.

Sunday, May 11, 2014

Farfalle Aglio et Olio

The simplest pasta recipe ever. And I did not even know that it had a name before I read it on Priya's blog. Usually made by me when I am feeling too lazy or low, this one sure perks me up every time. While I do add some grated cheese to it, have skipped it this time as the original do not call for it. And while the fresh parsley is an integral part of this recipe, I seldom have it (or any other herb for that matter) in store when I cook up this pasta. Have to rely on my sun-dried herbs (Keya brand) most of the time.

Read on for the recipe -

Preparation - 12 mins

Ingredients -

1 cup farfalle paste
2 tbsp extra virgin olive oil
3-4 garlic flakes (chopped fine)
1/2 tsp red chilli flakes
1/4 tsp dried parsley/mixed herbs/pizza seasoning

Cooking - Boil 6-7 cups of water in a large saucepan. When it starts bubbling, add sufficient salt.

When it gets to a rolling boil, add the pasta and cook for 12 mins.

When the pasta has been cooking for about 8 mins, put another pan/wok on the flame. Add olive oil to the wok and allow it to warm a bit. In the meanwhile, drain the still al-dente pasta and keep aside.

Add the garlic flakes and saute till they give off their smell. Add the farfalle along with the chilli flakes and dried herbs. Saute for 2-3 mins.

Remove from wok and serve hot.


A little bit of cheese adds a lot to this simple recipe. Include it if you wish.

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