Peas and Chickpea Bow Pasta

Ingredients

• Chickpea flour

  (besan)

  2 cup or 184g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  2 tbsp or 30g

• Peas

  Green, raw

  2 cup or 290g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Spearmint

  Fresh

  ¼ cup or 23g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. 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.
2. 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.
3. Bring large pot of water to boil. Cook in small batches for 2-4 minutes. Drain and set aside.
4. 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.
5. 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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