Organic Emmer Spaghetti with Spinach and Quince
Quince trees are small and loaded with lumpy, golden fruits that are impossibly sour when raw but transform during cooking into fragrant, rose colored bites. Here we pair these with our baby spinach and toasted sesame seeds to complement the earthy flavor of our Roan Mills Emmer Spaghetti. A perfect ode to fall, this dish is a quick fix and nutritionally dense thanks to the 18% protein content of our emmer flour.
Ingredients
Serves 4 people
- 1 10 ounce bag Roan Mills Organic Emmer Pasta
- 3 teaspoons sesame seeds toasted
- 3 tablespoons olive oil
- 1 pound Kenter Canyon Farms baby spinach
- 1 onion chopped
- 1 quince peeled and cut into ⅜ inch dice
- Salt and pepper to taste
- Manchego Cheese to shave on top to taste
Preparation
Prep: 10 min • Cook: 10 min • Ready in: 20 min
Toast the sesame seeds in a skillet over medium heat until they smell fragrant.
Bring salted water to a rolling boil.
Saute onion and quince in 2 tablespoons olive oil, after 2 minutes add half of the spinach and 1 tablespoon olive oil.
Bring salted water to a rolling boil add pasta and cook for 5 minutes.
Meanwhile pour the contents of the skillet into a large bowl, drop the rest of the spinach into the bowl and when the pasta is done remove it, using tongs, and place it into the bowl and toss everything together. The heat from the pasta will wilt the remaining spinach. Add salt and pepper and a little pasta water to create the sauce. Shave manchego cheese over the top and serve it forth.
Recipe from the Kenter Canyon Farms test kitchen