Peas and Chickpea Bow Pasta

Peas and Chickpea Bow Pasta

6 Servings 15 min Cook

Macros/Serving: 286 Calories

Ingredients

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

Directions

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.

 Set aside.

Repeat.

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.

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