Recipes for British Beans, Peas & Quinoa
When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen
started experimenting with our pulse and quinoa flours
to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas
- or more traditionally with an entirely different species of pulse, Lathyrus clymenum.
Making fresh gluten-free pasta from scratch couldn’t be easier with our Yellow or Green Pea Flour
, with or without a pasta machine.