There are several varieties of pasta available in different shapes. Among all, one of my favorites is machine cut pasta in melon seed shape. This teardrop shaped pasta looks so beautiful, cooks easily and the taste is not bad either. For a veggie-upma style recipe, this pasta is perfect.
For a quick meal, this afternoon, I’ve cooked the pasta al dente for about 5 minutes in salted, boiling water. While the pasta is cooking, in a skillet I’ve sautéed some chopped shallots, baby potatoes, tomatoes, chillies and Indian broad beans (chikkudu kaya vittanaalu) in two teaspoons of peanut oil for few minutes to tender. Tossed the boiled and drained melon seed pasta with the veggies and seasoned it with some salt, lemon juice and some bean sprouts. A small bowl of this pasta and a glass of tomato rasam, just enough to maintain our low metabolism .
Melon seed pasta with veggies
1 cup of raw melon seed pasta
2 teaspoons of peanut oil
4 baby potatoes, cut into cubes
3 shallots, finely chopped
2 to 4 small green chillies, finely chopped
1 medium sized tomato, finely chopped
¼ cup of each – Indian broad beans and bean sprouts
Pinch of turmeric
Salt and lime juice to taste
