In my most recent ItaliAsian Fusion I have combined the already known Edamame Spaghetti with Organic Black Bean Spaghetti I have picked up at Choithram shop in Al Wasl Road and seasoned them with smoked salmon and seaweeds.
I am a huge fan of pasta and I was nervous for the texture and the taste of this black beans spaghetti but I have to admit they turned out to be amazing. I dared to try this new line of “pasta” because of some astonishing benefits:
- High in fibres: 22 grams per 100 grams of product
- High in proteins: 46 grams per 100 grams of product
- Low in sugars: just 5 grams per 100 grams
- Rich in Iron and other minerals
Since this kind of pasta reminded me of Japanese like flavours, I decided to add some of the Nori seaweed sheets I had at home (the ones usually used for sushi) to the recipe.
They taste like sea (of course) and are particularly rich in fibres and minerals.
I heated some olive oil in a pan, I added some garlic and parsley and let them brown a bit. Meanwhile I chopped the salmon and cut the Nori sheets in long stripes almost resembling thick spaghetti or fettuccine. I added the salmon first and once it had changed colour, I added the seaweeds.
The seaweeds are dry but highly hygroscopic, hence they absorb water from the other ingredients and become tender. Once the spaghetti were cooked (4 to 6 minutes the time required), I dried them and added them to the pan.
Mix all the ingredients together paying particular attention to the seaweeds that have the tendency to stick together instead of spreading around. Once mixed properly, I served the spaghetti with salmon and seaweeds together with a generous amount of grated Grana Padano.