Emmer & Fava Bean Sedani with Chickpeas and Leeks
| This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour. |
Our emmer and fava bean pasta is full of flavour, so we’ve done no more than cook down a few leeks from our Greengrow Cooperative veg box with a little of John Stringer's organic rapeseed oil and a cup of stock, with the addition of a few chickpeas. Carlin peas would work nicely too.
Serves 2
Ingredients
|
Method
|
Leave a comment
Comments will be approved before showing up.
Also in Recipes for British Pulses, Grains, Seeds and More
Lentil Ragu
Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.
Coleslaw with Toasted Camelina & Umami Dressing
Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.
Seeded Sourdough Scones with Squash, YQ & Broth Mix #1
There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.
Josiah Meldrum
Author