RECIPE Rosemary Linguini

Ready in 40 minutes

Serves 2 people

Ingredients

• 1 sprig of Rosemary

• ¾ Pound of Linguini

• 2 tablespoons of Olive oil

• 2 tablespoons of Hummus

• 1 pinch of Baking Soda

• 3 heads of Baby Bok Choy

• Better than Bouillon

• 4 shallots

• 10 cloves of Garlic

• Algae oil

• White Miso

• Nutritional Yeast

• 2 stalks of Scallions

• White Wine

• Mirin

• 1 link of Tofurkey Chorizo

• Salt and pepper to taste

Preparation

1. Chop garlic and scallions finely and set aside.

2. Roughly chop bok choy and set aside.

3. Cook linguini al dente according to package instructions. Reserve one cup of pasta water, drain and set aside.

4. Combine olive oil and shallots, some salt, and a pinch of baking soda in the pan over medium-low heat. Carmelize shallots..

5. Add bok choy and chorizo. Cook until a fond develops at the bottom of the pan.

6. Add garlic, mirin, white wine, white miso, Better than Bouillon, and pasta water. You will probably want to whisk the white miso into pasta water to remove clumps.

7. Strip rosemary from the stem and add to the pan.

8. Cook until sauce thickens (passes the spoon test). Then, add hummus. Add additional pasta water to emulsify if needed.

9. Add in cooked linguine along with reserved pasta water. Simmer for two minutes

10. Add remaining cloves (5 or so) of minced garlic, nutritional yeast, and algae oil.

11. Season with salt and pepper to taste.

12. Serve and enjoy!

Tips

Be sure to cook enough pasta or your wife will scream ‘’I DIDN’T GET ENOUGH!”