Page 74 - Mayrlife 2025 English

Chickpea Fettuccine
INGREDIENTS FOR 4 SERVINGS:
120g chickpea fettuccine
50g wild broccoli
20g pine nuts
50g fresh baby spinach, washed
80g fresh goat’s cheese (for a vegan
alternative, use cashew cheese)
50g creamed spinach
Rock salt, camelina oil, fresh herbs such
as chervil and basil, ghee, and olive oil
PREPARATION:
Cook the chickpea fettuccine in salted water
according to the package instructions. Wash
the broccoli and cut it into florets, then
blanch for about 3 minutes in salted water
and immediately cool under cold running
water. Toast the pine nuts lightly in ghee in
a pan. Add the baby spinach and broccoli
and season with rock salt. Add the cooked
fettuccine and goat’s cheese to the pan,
then toss with the creamed spinach. Serve
on a plate and drizzle with camelina oil.
Finally, toss the freshly picked herbs in
olive oil and scatter over the pasta.
PHOTO: Ulrike Köb
‘A healthy taste of Italy,
with that perfect
al-dente bite.’
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