This pasta was so mind-blowing, friends, that I remembered enjoying it years later, and went so far as to google the heck out of it, as I had completely forgotten where I had gobbled it down. Well, I finally found the restaurant. Thank you, Jardin Nelson, for inventing the best pasta dish known to mankind.(Refer to the "Cartier" on page 2.) As a side note, any of you going to Montreal should definitely go to Jardin Nelson. It has a beautiful dining area outside- in a giant garden- and they have live music. And this pasta dish, so enough said.
But anyway, clearly I did not replicate this pasta dish exactly, as this is Vegan Mofo, after all. I removed all cheese from the recipe, and subbed kamut instead of pasta.
How did it compare to the original? Oh, it was super delicious, and I will 100% be making this many times over. In fact, it was so darn tasty that I am titling it "Mango Pesto Mouth Party". The mix of salty olives, chewy and sweet sundried tomatoes, creamy avocado, tropical mango, and basil pesto will make your tongue do a happy dance.
I am also delighted to say that this recipe is boyfriend approved (who is non-veg). He said it really is an awesome combo of ingredients. Whenever I get a thumbs up from him, as he has particularly delicate tastebuds, I know it's pretty damn good.
Mango Pesto Mouth Party
- 1 cup dry kamut (see note)
- 5 cups raw spinach
- 1 mango, chunked
- 1/2 avocado, chunked
- 1/3-1/2 cup vegan pesto
- 1/2 cup sundried tomatoes, julienned
- 1/4 cup kalamata olives, sliced
- Cook the kamut in 3 cups water for 1 hr and 15 mins, or until all water is absorbed by the grain. Add in the spinach to the pot, stirring until all leaves are wilted.
- Mix in the rest of the ingredients. Dig in!
Note: Any chewy grain would be a great substitute for the kamut. Farro, barley, or brown rice should work well. Kamut is actually a snazzy grain that was enjoyed in ancient Egypt. I found it in the Whole Foods bulk bins and picked up 1 lb after reading that it has 7g of protein per serving!