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Spring Pasta for Kapha

Spring Pasta for Kapha


Why We Love This Recipe

Slicing snap pea pods brings out a different personality in the vegetable than leaving them whole. In general, serve salads during hot weather, when their cooler temperatures can help balance Pitta. Chilled ingredients extinguish the digestive fire, agni; room temperature is a wiser choice. 


Serves 4 


  • ½ pound of dried fettuccine or linguine or 1 pound fresh
  • 2 cups of snap peas, stringed and cut into thirds 
  • ⅓ cup sunflower oil 
  • Pinch of hing (optional) 
  • 2½ cups of asparagus, trimmed and cut into 2-inch pieces
  • 4 cups coarsely-chopped arugula 
  • Liquid seasoning or salt 
  • Black pepper 


  1. Cook the pasta until al dente. Drain. 
  2. Heat the oil in a large wok or skillet. 
  3. Add the hing and sauté over medium heat for 30 seconds, until fragrant. 
  4. Add the vegetables. Sprinkle with liquid seasoning or salt and pepper to taste, cover, and cook for 3 to 5 minutes, until tender, stirring a few times. 
  5. Toss with the pasta. Adjust seasoning.

The Three Seasons of Pasta 

Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000




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