Spring Pasta for Kapha
2025 August 22
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.
Ingredients
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½ pound (230 g) dried fettuccine or linguine or 1 pound (500 g) fresh
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2 cups (240 g) snap peas, stringed and cut into thirds
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⅓ cup (80 ml) sunflower oil
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Pinch of hing (optional)
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2½ cups (375 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
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4 cups (350 g) coarsely-chopped arugula
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Liquid seasoning or salt
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Black pepper
Directions
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Cook the pasta until al dente. Drain.
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Heat the oil in a large wok or skillet.
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Add the hing and sauté over medium heat for 30 seconds, until fragrant.
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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.
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Toss with the pasta. Adjust seasoning.
© 1999, 2025 Maharishi Ayurveda Products USA, Inc. All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.
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