Why don’t we address the giant elephant in the room: I’ve been AWOL for over a year, and I apologize for that, I really do. However, I’m returning with cool cooking experiences under my belt and some even better ones about to start (including a foray into a two Michelin-starred kitchen!). Now here’s a picture of a cute baby elephant. Please don’t go to the circus.
Today I’m presenting you a pasta with a twist if you will, the base of which is a gluten-free quinoa pasta. I purchased quinoa elbows from the Whole Foods in Venice, CA, where customers can buy as much or as little of the pasta as they want. If you do indeed want to make this dish with quinoa pasta, I suggest using the Ancient Harvest brand. The main difference I’ve noticed between quinoa pasta and “regular” pasta is that there is, as you might guess, no starch or gluten to provide a thick consistency and hearty bite. With that said, I enjoyed the lightness of these elbows and wouldn’t mind cooking with them again. Quinoa in general is a great source of calcium, phosphorous, and iron.
To provide a salty and flavor-packed component, I bought one pork chorizo sausage link, which came out to about 3 ounces. You might opt for other sausage varieties: spicy chicken, lamb merguez, or something without a kick if you’re so inclined. If you can’t find snow peas, you can easily omit them, or substitute another crunchy vegetable. Lastly, while I tried to keep this dish at one serving size, I found that it was almost impossible given the quantity of broccoli and sausage. So, I hope you won’t mind having leftovers for the next day or later in the week!