Mung Bean Pasta

Before I get to the mung bean pasta, let me show you the interesting vegetarian soy faux meat product I found at the local grocery store.  It is supposed to be a soy chicken patty, I think.

 

It was good whatever it was.

Mung bean pasta anyone?  Have you ever heard of/tried this product?  My sister picked some up while in NYC and really liked it, so my Aunt brought some down when I was in Baltimore back in February.

 

I just had no idea what I wanted to do with it.  Obviously, I could sub it in to any pasta recipe I had.  And that is exactly what I did.  I picked a random recipe, that used ingredients I already had at home (except I think I had to buy one thing-the spinach).  

This was a sun dried tomato sauce, so I started by rehydrating the tomatoes.

I tossed those with some olive oil and garlic.  Some of the liquid from the tomatoes (rehydrating) was added as well.

Then I drained the pasta.  Look how neat this looks?

I finished off the sauce, which included a little parmesan cheese and spinach.

The dish was very good and I would definitely make this again.  The pasta was definitely different.  Not different bad, but just different.  It was a little chewy (like stretchy) and seemed to retain some water (hard to explain).  But, it was good and I would use this pasta again.

QUESTIONS:  Have you tried mung bean pasta before?  Have you tried any other new, different pastas?  Have would enjoy mung bean pasta?