Whole Grain Einkorn Pasta Review

½ pound green beans

2-3 scallions

1 cup of fresh arugula

3 tbsp. lemon juice

3 tbsp. + 1 tsp. extra virgin olive oil

1 clove chopped garlic

1 tbsp. dry white wine

5 fresh sage leaves

6 oz. of diced chicken, we prefer boneless thighs

For meatless- omit last four ingredients and substitute with ½ cup olives and 6-8 rinsed salted capers

12 oz. of Jovial einkorn or brown rice fusilli

For meat eaters-

1. Place diced chicken, chopped garlic, white wine, sage and 1 tsp. of olive oil in a bowl to marinate.
2. In the pot where you will cook the pasta, bring enough water to boil to cover the green beans. When the water comes to a boil, add a pinch of salt and the whole green beans to blanch for 5-10 minutes, depending on how you like them.
3. While the beans are cooking, chop arugula and scallions and whisk in your serving bowl with remaining olive oil and lemon juice.
4. Heat a small stainless steel skillet and when it is hot, add the chicken and marinade with salt to taste. Cover and cook on medium-high heat for 3 minutes and then turn down to simmer and cook uncovered until the pasta is ready.
5. Drain green beans and chop to bite size pieces, add to the serving bowl, mix well with herbs and lemon and add salt to taste.
6. Bring 3 quarts of water to a rolling boil and cook pasta according to cooking instructions on the box. If needed, add pasta cooking water to keep chicken from drying.
7. Before the pasta is ready to be drained, stir the chicken with its juices in the serving bowl and mix well.
8. Drain pasta and add to other ingredients, stirring well with large serving spoon. You can enjoy hot or let cool and then refrigerate for later.

For meatless eaters-

1. In the pot where you will cook the pasta, bring enough water to boil to cover the green beans. When the water comes to a boil, add a pinch of salt and the whole green beans to blanch for 5-10 minutes, depending on how you like them.
2. While the beans are cooking, chop arugula, scallions, capers and olives and whisk in your serving bowl with remaining olive oil and lemon juice.
3. Drain green beans and chop to bite size pieces, add to the serving bowl, mix well with herbs and lemon and add salt to taste.
4. Bring 3 quarts of water to a rolling boil and cook pasta according to cooking instructions on the box.
5. Drain pasta and add to other ingredients, stirring well with large serving spoon. You can enjoy hot or let cool and then refrigerate for later.