One way to enjoy protein-rich ancient whole grains is in pasta in this baked fusilli. Kamut and Jovial einkorn are ancient forms of non-hybridized wheat. Another ancient grain that finds its way into pasta is quinoa. Experiment with different varieties: Kamut has a mild flavor and texture that’s pretty darned close to regular pasta (making it a good choice for whole-grain pasta newbies). Jovial einkorn is a bit heartier, while quinoa falls somewhere in between. I used fusilli here, but penne or elbow macaroni would work just as well. Because this is made with our veggie-packed marinara sauce, it’s a kid-friendly dish for little ones who are reluctant to eat their veggies.
Whole wheat fusilli and other pasta is a quick-cooking whole grain that pairs well with hearty ingredients like bold-flavored Brussels sprouts and a creamy dressing for a wintry weeknight dish. The liaison of egg yolks and a touch of cream lends the sauce a silky richness so it clings to the pasta. As winter gives way to spring, experiment with other vegetables, such as English peas in place of the Brussels sprouts. If you don’t happen to have pancetta on hand, substitute 2-3 slices of bacon. It’ll be just as delicious, albeit with smokier flavor.(Use the leftover egg whites from this recipe to make a batch of Saffron Cardamom Coconut Macaroons.)