Green Lentil Pasta with Blistered and Salted Shishito (Padrón) Peppers and Artichoke Hearts, Bagel with Mustard (No Added Fat)
green lentil pasta in the store; it only has green lentil and quinoa flours as its two ingredients. At the local farmers' market today, I picked up very tasty sungold tomatoes (my daughter usually heads straight for these and we ate one of the two pints before we got home) and a new favorite of mine since I discovered them last year, shishito peppers (also known as padrón peppers).
I love simply putting these small peppers in a cast iron pan with no oil and, on medium heat, occasionally turning till dark and blistered. Letting them cool off a bit, I dip each pepper in salt (ideally, large grained salt) and enjoy. It's an adult pastime as the occasional pepper is fiery. But most of the time, it's a great taste with no heat.
I decided to make a simple lentil pasta with artichoke hearts (that I cooked in a Saladmater stock pot with no oil, along with shiitake mushroom for a few minutes, adding sungold tomato for just a minute or so) and olives. I blistered and salted the shishito peppers and topped the pasta and vegetables with the peppers.
We had picked up bagels today, and I served each of us a half toasted bagel with mustard. Cucumber slices completed the meal.