recipe: Gluten-free pasta with 'bread crumbs' - flavor and crunch are courtesy of pistachios
Mary Bilyeu | Contributor
Pasta ... and pasta with a bread crumb topping, no less. Heartbreaking, torturous temptation to someone who needs to eat a gluten-free diet.
And yet, this dish is entirely without gluten, thanks to nuts, garlic, cheese, parsley and a couple of specialty ingredients from the thoughtful folks at Mishpacha and Manischewitz! Manischewitz is now offering spiral- and shell-shaped gluten-free pastas, which were certified kosher for Passover and will also be available year-round; and Mishpacha, distributed by Manischewitz, has over a dozen new products including gluten-free bread crumbs.
I was very happy to receive an incredibly generous box of goodies to play with recently, a lovely marketing gift from the Bender Hammerling Group, which handles public relations and marketing for a number of food producers. And so, I decided that my first recipe showcasing these items should be a dish to offer comfort in a meal which is often verboten to many. That items such as pasta and bread crumbs can be both gluten-free and delicious is a fabulous thing!
A gremolata is a topping of garlic, parsley, and lemon zest; a gratin is a dish topped with a browned bread crumb crust. Combine them, and the bread crumbs and pistachios offer crunch while the parsley, garlic and lemon provide tremendous flavor.
So whether you need to be careful in eating a specialized diet, or you're trying to use up Passover products now that the holiday has ended, or you're just looking for a fabulous new way to prepare pasta, this recipe has it all!
Gluten-Free Pasta with a Gremolata Gratin
1 12-ounce package Manischewitz gluten-free pasta shells
4 tablespoons extra-virgin olive oil, divided
2 very large garlic cloves, minced
zest of 1 lemon, finely minced
1/4 cup shelled pistachios, finely chopped
1/4 cup Mishpacha gluten-free coating crumbs
1/4 teaspoon kosher salt
1/3 cup finely chopped fresh parsley
shredded Parmesan cheese, for serving
Bring 5 quarts of water to boil; add the shells and cook for 7-8 minutes until just done.
While pasta cooks, heat 2 tablespoons of the oil in a large skillet. Add the garlic, lemon zest, pistachios, coating crumbs, and salt; cook for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and stir in parsley.
When the pasta is done, drain it and return it to the saucepan; stir in the remaining oil. Place onto a serving platter and top with the pistachio mixture. Serve with Parmesan.
Serves 4-6.
writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
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