I got really into black rice pasta this summer. What started out recipe testing for variations on Pad Thai turned into so much more. The texture and flavor is different from pasta, but not in the least bit unpleasant way! Basically, it’s really rad. Obviously like normal pasta it’s extremely versatile, and can be enjoyed hot or cold, but I don’t know, there’s something about one’s pasta being roughly the color of asphalt that’s very inspiring, food-wise.
Cook pasta according to package directions and set aside. Using a vegetable peeler or a mandoline slicer slice up the carrots and bottom part (stem? trunk?) of broccoli. Give the top part of the broccoli a rough chop and place in a bowl with the shallot.
Combine the all dressing ingredients in a mason jar, give it a good shake (with the lid on!!), and drizzle over the pasta. Toss everything together. Top with a squeeze of citrus and sesame seeds!
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.