Buckwheat Pasta with Spring Vegetables

Ingredients

200g (approx. 1 cup) 100% buckwheat pasta
1 tbsp ghee
1/2 tsp cumin seeds
1 tsp grated ginger
1/4 tsp turmeric
pinch of black pepper
1 cup asparagus, chopped
1 small zucchini, halved & sliced
generous handful arugula or spinach or a mix
pinch of Himalayan salt
Kapha Balancing Pesto
1/2 cup greens or mix of greens: fresh parsley, arugula, dandelion greens,cilantro
1–2 tbsp pumpkin seeds or sunflower seeds (option for lightly toasted)
1 tbsp warm water
1 tsp lemon juice
1/2 tsp grated ginger or a pinch of black pepper
1/2 tsp cumin powder
1/2 tbsp avocado oil
mineral salt to taste

Directions

Cook the pasta: Boil buckwheat pasta until just tender. Drain and rinse briefly in warm water. Set aside.
Make the pesto: Blend all pesto ingredients until smooth, using just enough oil or water to achieve a thick but spreadable texture. Taste and adjust seasoning.
Sauté vegetables: In a wide skillet, warm ghee. Add cumin seeds, grated ginger, turmeric, and black pepper. When fragrant, stir in asparagus. Sauté 3–4 mins. Add zucchini and greens, and cook just until wilted.
Combine: Add salt, warm pasta and a few spoonfuls of pesto to the pan. Toss to coat. Finish with lemon juice to brighten.
Serve warm: Garnish with fresh chopped parsley or arugula and a sprinkle of toasted seeds if desired.

Notes

This dish is light, warm, dry and stimulating making it great for spring season and balancing to kapha dosha.

Buckwheat is dry and warming.

The vegetables used are bitter and astringent.

Digestive spices stimulate digestive fire, clear toxins and dry excess kapha.

This recipe avoids over stimulating and heating foods making it sattvic and more suitable for all doshas.

Dosha Type

K- VnP+

This dish is most suitable for balancing kapha dosha.

It can be made more supportive for vata by adding more ghee, warm spices and ensuring the pesto is an even consistency.

Pitta dosha can omit the garlic and black pepper, reduce arugula and add more cilantro.

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