Have you ever walked past a box of heart of palm pasta in the store, and wondered how you cook with that? Or perhaps the adventurous side of you grabbed a box or two, to experiment with. How did those experiments go? I personally did just that, and my first attempt was a little weird, and slightly unpleasant. Once I understood the texture, and stopped thinking it would resemble a wheat semolina noodle in taste, I was able to work with it. It’s a different creature. This will not taste like traditional old pasta noodles! Heart of palm pasta is made from the tender inner core of several species of palm tree. It has the texture of a veggie, but the flavor is very subtle. Think artichoke heart meets asparagus…hmmm maybe that’s a little off the mark. It’s hard to describe, but it is very subtle, and it mostly takes on the flavor of what you add to it. In this recipe, it’s the taste of the classic combination of tomatoes, basil, and garlic.
Texture wise, heart of palm pasta is naturally firm, fibrous, and a little crunchy. Al dente, you might say. I encourage you to play around and discover new ways of eating heart of palm pasta… I personally discovered this is the way I prefer it, made like this recipe below, served cold or room temperature. I found that since it has a more veggie texture and taste, serving it cold helps to elevate the flavors. With all this crazy heat lately, I welcome cold dishes with open arms…I’m not turning on that oven! For all of you home gardeners out there, you might have found yourself in the same boat as me…with a bounty of less than perfect cherry tomatoes that got sunburned in the heat. Cooking them instead of eating them raw, is a good way to use them up. I love this pasta! I’m eating a bowl as I type this…nom nom…delish.
So, what’s so good about this stuff anyway? Well, heart of palm pasta is plant-based, grain-free, vegan, gluten free, super low carb, and high fiber. It has enough fiber to help aid digestion, and help keep you feeling full longer, so it can aid in weight loss. Not only that, but heart of palm is packed with vitamins, and minerals like vitamin C, potassium, calcium, zinc, manganese, folate, iron, and even copper. Rich in antioxidants, that can neutralize free radicals that cause oxidative damage that can lead to disease. They help prevent high blood pressure, anemia, and osteoporosis too. I’m always looking for easy healthy beneficial ways to optimize my diet, and heart of palm is a great way to do just that. Try it, you might really like it!
Ingredients:
- 1 box, or can of heart of palm pasta (I use the Trader Joe’s brand)
- 1 cup cherry tomatoes cut in halves
- 2-3 cloves of raw garlic crushed or finely chopped
- A small handful, approximately ¼ cup packed fresh basil leaves chopped (I use kitchen scissors and cut the basil directly into the skillet)
- 2 tablespoons of olive oil
- Salt and pepper to taste
In a large skillet over medium heat, add the olive oil, and the heart of palm pasta. Stir and cook for 1 minute, then add the halved cherry tomatoes, and crushed garlic. Saute for approximately 4-5 minutes more, until your tomatoes soften and release some of their juices. Add the chopped basil, and continue to cook for about 4-5 minutes more, until done. Salt and pepper to taste. It’s ready if you’d like to eat it hot/warm…I personally have found that I like it best after it cools down in the fridge for a bit. All the flavors meld together in such a delicious way. I typically double this recipe, so that I have plenty for a couple meals. The boxes are rather small (9 oz.) so be aware this recipe will make a good amount to try out first. I hope you give this recipe a try, even if you have been discouraged by a not so great experience with heart of palm pasta in the past. This is the recipe. The one that makes it work…It’s yummy, nutritious, and super easy to make. Till next time…Wishing you good luck, and good health on all of your cooking adventures.
