Servings:
4
Prep time:
50
Cooking time:
10
INGREDIENTS
- - 350 g Chickpea Flour
- - 50 g Flax Seeds
- - Extra virgin olive oil
- - Salt
- - Turmeric
- For pesto:
- - 1 zucchini
- - 50 g toasted Pistachios
- - 2 lime
- - 1 garlic clove
- - 1 fresh coriander bunch
- - 1 Basilic bunch
- - Extra virgin olive oil
- - Salt
- - Ginger
- - chilli powder
- - cherry tomatoes to decorate
INSTRUCTIONS
- Grind the flax seeds, then beat them with 8-10 spoonfuls of warm water until obtaining a consistency similar to that of the eggs; if the seeds absorb all the liquid, add more lukewarm water until you reach the right density. Let the mixture stand for 5 minutes.
- Pour the flax seeds into the mixer, add the chickpea flour, 180 ml of cold water, a spoonful of oil, a pinch of turmeric and a pinch of salt. Blend everything by obtaining a homogeneous and elastic mixture. Place it in a bowl, cover it with a cloth and let it rest for 20 minutes.
- Prepare the dressing. Finely grate the zucchini and then sweat in a pan with one to two spoonfuls of oil for 5 minutes. In the meantime, finely chop the pistachios and make 2 spoonfuls of lime juice. Combine the zucchini, pistachios, lime juice, garlic, 2 handfuls of coriander leaves and a handful of basil leaves, a quarter of a ginger spoon, a pinch of salt and a chilli pepper. Blend everything by making a cream without clumps.
- Flour the pastry board with a little chickpea flour. Divide the dough into 2 halves, then roll them out thinly with a rolling pin. At the end, cut them into fairly short and wide tagliatelle.
- Boil the chickpeas tagliatellein slightly salted water for 2-3 minutes, then drain and serve with the cream of zucchini. Complete the plate with some tomato wedges and a few leaves of basil or coriander.
