Wholemeal Khorasan shavings with green pepper

Green is my favorite color and it's always present in my dishes... in fact, sometimes it's the dominant color!

Adding color to your plate isn't just a way to make a dish look beautiful and inviting, it also tells us that there are many active nutrients ready to be assimilated.

For example, green foods contain beta-carotene (a precursor to vitamin A), lycopene and lutein (important carotenoids that fight oxidative stress and support the immune system), chlorophyll (the pigment responsible for the green color and has a powerful antioxidant effect), magnesium (an important mineral in carbohydrate and protein metabolism, nerve impulse transmission, and blood vessel pressure regulation), vitamin C, and folate.

Obviously it's good to vary because each food contains different nutrients but for today... long live green!

This sauce is suitable for both short or long pasta, hot or cold, preferably wholemeal and made from ancient grains, and for whole grains such as spelt or barley.

Today I chose some shavings (larger fusilli) of whole-wheat Khorasan Saragolle. Khorasan is the Italian Kamut®, but without any registered trademarks. ;) This ancient grain is rich in minerals such as selenium and B vitamins. Furthermore, thanks to its lower gluten content than modern durum wheat, it is more digestible. If you want to learn more about Khorasan, I recommend the article " Khorasan Saragolle, the Italian alternative to Kamut ."

Now I'd say we can cook!

• 140g Wholemeal Saragolle Khorasan Wheat Shavings
• 1 large red spring onion including the green part
• 1 medium sweet green pepper
• 2 medium courgettes
• Extra virgin olive oil
• Whole sea salt
• Toasted pistachios (for garnish)

Place a pot of water on the stove and bring it to a boil. Add salt and cook the pasta for the time indicated on the package.

Wash the vegetables, cut the green part of the spring onion and the courgettes into small diamonds (if necessary remove the central part with the seeds), the spring onion into thin wedges and the green pepper into cubes (photo 1).

Heat a little oil, add the spring onion (both the green and the cloves) and the bell pepper, sauté, and season with salt. (Photo 2)

Add the courgettes, season with salt and a little liquid (such as the pasta cooking water), and cook for 6-7 minutes. (Photo 3)

Add the cooked pasta to the vegetables and stir in the pan for a minute. (Photo 4)

Serve and garnish with toasted pistachios. (Photo 5)

Extra tip: For a spicy note, add some cumin while sautéing the vegetables.