Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- -300g spelt Fettuccine pasta
- -150g shelled broad beans
- -200g small potatoes
- -100g carrots
- -80g leeks
- -40g dried blueberries
- -1 sprig of chives
- -1 teaspoon mixed edible flowers
- -5 tablespoons extra virgin olive oil
- -herbs flavored salt
- -ginger
- -cayenne pepper
- -grated salted ricotta cheese
INSTRUCTIONS
- Peel the broad beans, then peel the carrots and chop them into thin cubes. Peel and slice the agretti, then, peel and chop the potatoes and the leeks.
- In a frying pan, place the potatoes and the leeks, cover with some water and cook on a low heat. In the end, season them with 2 tablespoons olive oil, a pinch of ginger and cayenne pepper, then blend them to obtain a cream and keep it warm.
- Heat a pan of water. Afterwards place the beans, the carrots, the agretti and the blueberries in a pan and sauté them for a few minutes with no oil, then pour 2 glasses of hot water and bring to boil.
- Combine the fettuccine to the pan with veggies, wait for them to open, then stir carefully and cover the pan with a lid, leaving some space for the vapor to flow. 2 minutes before they’re done, add 2 tablespoons oil, the minced chives and salt if needed. remove from the heat when the pasta is al dente and decorate with the remaining oil and, if you want, with the edible flowers.
- Place the potato and leek cream at the bottom of the serving plates, then place the pasta on top, and if you want, add some grated salted ricotta cheese.
