Did you know I've secretly wished for years that I had attended culinary school? To be there with Lynn Crawford made me ridiculously excited-Kevin and I had seen her last year at Eat Vancouver, and she's a very funny lady. I was so thrilled that Catelli® had invited me! It's always quite the trek to go into Vancouver, but culinary school + Lynn Crawford ( I love Pitchin' In) = me happily driving 3 hours return in the rain, no problem. I did get terribly lost for the first time EVER, but that's a whole different story.
We started off learning about ancient grains while Lynn passed around bowls of the different kinds of grain contained in the pasta-teff, amaranth, quinoa, millet, and sorghum. Lynn even heated up a pan, threw in a little oil, and then the sorghum to show us how it pops just like mini popcorn. Of course it popped all over the place, jumping out of the pan here and there like mini missiles.
There may have been a little discussion about fire extinguishers. Why is it every time I see Lynn in person, there is talk of fire extinguishers?
|Eat Vancouver, 2014. Note that Lynn is holding a fire extinguisher.|
Honestly, this stuff is really delicious. As in, I think I'd make a switch and just cook with the Ancient Grains pasta all the time. My guys here at home don't really eat pasta-I think John won't because he feels it's not all that healthy, but he'd really like this version. Some of the culinary school staff came out with various bowls of pasta, cooked at 7 min, 8 min, and 9 min. It wasn't gummy or gluey like I find whole wheat pasta can be, but rather had a slight nutty flavour and a bit of chew to it without being too chewy. Next, we had a little taste of the pasta with a spicy marinara sauce and again with a bit of pesto.
Of course, we had some fun with the pesto. Amy Bronee from Family Feedbag rocked out with Lynn to Meghan Trainor's "All About That Bass", but we all changed "bass" to "basil". Because with pesto, it really is ALL about the basil. Am I right? Now every time I hear that song, all I'm going to see is Amy and Lynn dancing around a food processor singing about pesto. (you can catch the video here on the Vancouver Sun)
Next up, we hit the kitchen and made a chilled noodle salad with ginger wasabi dressing that Lynn had created for Catelli®. There's so much veggies and good stuff in this salad that it really looks beautiful once you have it all in the bowl and toss it. Did I mention that cooking is just downright fun?
Catelli® launched this pasta in Western Canada this January-you can get spaghetti, spaghettini and rotini. It is GMO free certified/Non GMO project verified, contains no preservatives, and has 75% of your daily recommended whole grain servings in each 85g serving. How awesome is that? Besides all that awesomeness, it just tastes really good. My family inhaled the pasta I brought home, and even the kids in my cooking program loved the noodles. I plan to make up a recipe for them to try once we're back from Spring Break.
Get the recipe for Lynn's Chilled Noodle Salad with Ginger Wasabi Dressing HERE.
|We were having some serious fun in that kitchen.|
Even better, YOU can actually WIN some pasta from me and Catelli®! Isn't that awesome?!
This contest is now close. I have chosen the winner at random and am attempting to contact them via email. I'll let you know who it is when they reply!
Win a ONE YEAR supply of Catelli® Healthy Harvest® Ancient Grains Pasta!
Leave me a comment telling me how you like your pasta best (Alfredo? With a meaty sauce?Vegified?) right here on Chasing Tomatoes. Only one entry here per person.
But.. you can get another entry if you tweet "Win 1 yr supply of #Catelli Healthy Harvest Ancient Grains Pasta with @scatteredmom ! " only 1 tweet per person.
I'll be running this contest until March 31, at 11:59pm (PST). The winner will be drawn at random. Canadian residents only. The winner will be drawn at random and announced on social media. Please make sure to leave an email address so that I know how to contact you if you win.