I am always looking for new ways to incorporate traditional Mexican ingredients into recipes that aren't very traditional Mexican recipes. I am constantly inspired by the vast array of traditional Mexican ingredients. The best part is that you do not have to been in Mexico to have access to many of these ingredients. I am fortunate enough to live near a Mexican grocery store and I am able to find many ingredients there. If you don't live near a Mexican/Hispanic grocery store, be sure to check out your local International Foods isle at the grocery store. They seem to carry many imported products. You can also find tons of products online too.
Traditionally hibiscus flowers {flor de jamaica} are used in a very popular drink: Agua de Jamaica. The dried hibiscus flowers are rehydrated in boiling water. The water is then strained out into a pitcher and sugar is added; the flowers are often just disregarded and thrown out. Once I learned that you can eat the rehydrated jamaica, I began to create recipes that featured them. I love the fact that you get 2 for 1 from the hibiscus flowers!
When you are looking for budget-friendly recipes, I highly recommended giving a savory hibiscus recipe a try!
This light and healthy pasta has lots of flavor going on. The hibiscus flowers are naturally tart and has this chewy texture while the arugula has a nice peppery bite to it and is a great contrast to the tart hibiscus flowers. Parsley adds another level of freshness.
What I like most about this pasta is that it is on the lighter side; perfect for Spring + Summer! I usually add creamy diced avocados to this pasta, but my avocados weren't quite ripe enough when I shot the photos. The creaminess of the avocado pairs beautifully with the hibiscus flowers.
I still wanted another element to the pasta so I added some chopped walnuts. Both diced avocados or walnuts work well in this pasta dish.
Oh and don't throw away the hibiscus cooking liquid! Strain the water into a pitcher and add ¾-1 Cup of sugar and another 2-3 cups of water. Serve along with the pasta for a refreshing drink!
Hibiscus and Arugula Pasta
Rehydrated hibiscus flowers {flor de jamaica} add a bright and tartness to this easy and light pasta dish. Peppery arugula adds a nice bite to the pasta while chopped fresh parsley adds another fresh element. A healthy and light pasta dish that is perfect for Summer!
Ingredients
- 2 Cups Dried Hibiscus Flowers {flor de jamaica}, rinsed
- 6 Cups Water
- 1 Pound Elbow Pasta
- 1 Tablespoon Olive Oil
- ½ Large White Onion, diced
- 1-2 Serrano Peppers, minced
- 2 Garlic Cloves, minced
- Salt + Pepper, to taste
- 1 Tablespoon Agave Nectar
- ½ Lime, juiced
For Serving:
- 2-3 Heaping Cups Baby Arugula
- 1 Small Bunch Parsley, chopped
- 1-2 Tablespoons Olive Oil
- 1 Avocado Diced or ½ Cup Chopped Walnuts
- Squeeze of Lime Juice, optional
Instructions
- In a large saucepan add the dried hibiscus flowers and 6 cups water. Bring to a boil and then reduce to a simmer. Cook for 10-15 minutes; the flowers will become soft once rehydrated.
- Drain the hibiscus through a fine-mesh strainer into a large pitcher if making agua de jamaica.**
- Meanwhile bring a large pot of water to a boil. Once boiling salt the water and cook pasta according to the package directions. Once the pasta is cooked, drain the pasta and transfer to a large mixing bowl,
- While the pasta is cooking, continue making the hibiscus mixture. Chop the rehydrated hibiscus into bite size pieces; set aside.
- In a large skillet heat the olive oil for medium heat. Add the white onion and serrano pepper and pinch of salt. Sauté until soft, stirring often, about 5-7 minutes. Add the garlic and cook for 1 minute.
- Stir in the chopped hibiscus. Saute 5-7 minutes. Taste for salt and pepper. Mix in the agave nectar. Cook for another minutes or two. Stir in the lime juice and turn off the heat. Add more agave or lime juice if needed. Transfer to the large mixing bowl with the cooked pasta.
- Once both the hibiscus mixture and cooked pasta are done, add the baby arugula, chopped parsley, 1-2 tablespoons of olive oil and mix everything together.
- Fold in the diced avocado or walnuts. Taste for seasonings. Add a little squeeze of lime if using.
- Serve with the reserved Agua de Jamaica!
Notes
For the agua de jamaica: Strain the water into a pitcher and add ¾-1 Cup of sugar and another 2-3 cups of water. Serve along with the pasta for a refreshing drink!
XO
Jeni
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