6 Servings 15 min Cook
2 Cup Chickpea Flour
2 Large Egg
1 Tsp Salt
2 Tbsp Water
2 Cup Peas
3 Cloves, minced Garlic
1 Fruit without seeds Lemons
1 Cup leaves, whole Basil
1/4 Cup Spearmint
1/4 Cup Olive Oil
1 Dash Salt
1/4 Cup Parmesan Cheese
For the pasta, add the flour to a large bowl, making a well in the middle for the eggs.
Crack eggs and slowly begin to whisk with a fork, incorporating the flour until you get a shaggy ball.
Add a little water to pull together the scraps.
Turn out onto a very well-floured surface.
Roll out until 1-2 mm thickness.
Cut vertical strips, 1/2 inch thick, then cut horizontally every 2 inches until you have made small rectangles.
They should look like stubby, short sticks of gum.
Pinch at the center of rectangle on the long-side to create the bow.
Bring large pot of water to boil.
Cook in small batches for 2-4 minutes.
Drain and set aside.
Place shelled peas into a heavy pan.
Add minced or grated garlic and the olive oil.
Saute for 5-7 minutes.
Tear or roughly chop up the basil and mint, add to peas.
Stir to coat for for 1-2 minutes.
Add zest of the lemon and the juice just before you toss in the cooked pasta.
Finish with a bit of salt, roasted pumpkin seeds, and if you’re into cheese, a bit of fresh parmesan.