This is the first time I have made tagliatelle using chickpea flour and I have to say I am impressed with how easy it is! Chickpeas are high in protein and this seasonal pasta dish is a clever way of incoporating the bean. Walnuts and tarragon add a creamy earthiness to the fresh, green taste of the broad beans and spinach, brought to life by the lemon and garlic.
Prep time: 15 minutes
Serves 4
320g baby broad beans (in their pods)
100g walnuts, chopped
200g chickpea flour
200ml water
tarragon, fenugreek, lemon juice, garlic, salt, pepper
200g spinach
320g pasta
Put the pasta on to boil in a large saucepan. Chop the broad beans into 1.5cm pieces. Chop the walnuts. Warm a drizzle of oil in a large frying pan to a medium heat. Add the beans and walnuts. Add a generous sprinkling of tarragon, fenugreek, and lemon juice. Then add two teaspoons of garlic puree, salt and pepper. Stir well, but then allow to sizzle, browning the beans and nuts. When the pasta has 2 minutes left, add the spinach to the water. Drain the pasta and spinach, and add to the frying pan. Turn up the heat and add another drizzle of oil. Use a whisk, or a fork, to mix the chickpea flour with the water in a separate container to form a smooth, runny paste. Pour the paste into the frying pan and stir slowly coating the pasta etc with a scrambled egg like texture. Serve as is, bread and salad optional.
Sarasvati Flow 