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

  Shredded

  ¼ cup or 20g

Directions

1. In a large bowl, add the chickpea flour and make a well in the center. Crack the eggs into the well and whisk with a fork, gradually incorporating the flour until a shaggy ball forms. Add water as needed to bring the dough together.
2. Transfer the dough to a well-floured surface and roll it out to 1-2 mm thickness. Cut into 1/2 inch wide strips, then cut horizontally every 2 inches to form small rectangles. Pinch the center of each rectangle to create a bow shape. Repeat with remaining dough.
3. Bring a large pot of water to a boil. Cook the pasta in small batches for 2-4 minutes, then drain and set aside.
4. In a heavy pan, sauté the peas, garlic, and olive oil for 5-7 minutes. Add the basil and mint, stirring to coat for 1-2 minutes.
5. Add the lemon zest and juice, then toss in the cooked pasta. Finish with a dash of salt and a sprinkle of Parmesan cheese before serving.

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