The Friday stop at Ocean State Job Lot yielded the interesting sounding vegetable based, gluten free hearts of palm linguine pasta. The fanciful marketing text on the box for the "pasta" made from "the inner core, or heart, of a palm tree" claims it is "everything you're looking for in a wheat pasta alternative." I wasn't even looking for a wheat pasta alternative, but the idea of "a similar consistency to a regular wheat-based pasta" was captivating. Ok, I'll bite. I like trying new things.
Tonight, there was an urge to make something, but not anything complicated or that would dirty a lot of dishes. The box of hearts of palm pasta was plucked from the pantry. The cooking instructions are vague. It can be either microwaved with "sauce of your choice" for 60 seconds or until desired temperature, or cooked on the stovetop with an unspecified amount of extra virgin olive oil or "sauce of your choice," for an unspecified length of time "until you reach desired temperature."
 |
| Pretend pasta kitchen test. |
The stuff was plated (ok, bowled) and taken to the living room. The noodles were still leaning more towards crunchy than towards al dente. It looked like pasta more than it felt like pasta. It wasn't awful. It's just not great because after the marketing hype (probably written based on hearsay and caffeine-fueled fantasies) I was expecting a pasta mouth feel.
The added veggies helped the appearance a lot, and maybe some more experimentation will help get it just right. Meaning -- I need to get back to Ocean State and buy more now before it's all gone. Or remember that I have a spiralizer and run a zucchini through it to make fresh vegetable based pretend noodles.
No comments:
Post a Comment