Emmer & Fava Bean Sedani with Chickpeas and Leeks

Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum

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

  1. Bring a large pan of salted water to a vigorous boil, add the pasta, cover and cook for 8 minutes until al dente.
  2. Meanwhile sauté the leeks in the oil over a medium heat until tender and bright green.
  3. Add the stock and chickpeas, and bring to a gentle simmer.
  4. Drain the pasta and serve topped with the leeks and chickpeas. Buon appetito!



Josiah Meldrum
Josiah Meldrum

Author



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