Ingredients
-
50g crushed linseed
-
160g carrot juice
-
220g chickpea flour
-
1/4 tbsp cumin
-
1/4 tbsp sweet paprika
-
100g dried pickled tomatoes
-
90-100ml olive oil
-
30g mixed sunflower seeds
-
1 small garlic clove
-
salt and pepperto taste
-
a hand full of frozen peas
-
a hand full of cocktail tomatoes
Ingredients
| 50g crushed linseed | |
| 160g carrot juice | |
| 220g chickpea flour | |
| 1/4 tbsp cumin | |
| 1/4 tbsp sweet paprika | |
| 100g dried pickled tomatoes | |
| 90-100ml olive oil | |
| 30g mixed sunflower seeds | |
| 1 small garlic clove | |
| salt and pepper | |
| a hand full of frozen peas | |
| a hand full of cocktail tomatoes |
Steps
|
1
|
Mix the carrot juice and linseed and let them rest for 10 minutes. |
|
2
|
Pour the dry ingredients into the Croustina bowl one by one and mix them roughly with a spatula. |
|
3
|
Add the linseed mixture. |
|
4
|
Select programme 14. The dough is kneaded for 20 minutes. Then it should rise for another 20 minutes. The programme can then be stopped. |
|
5
|
Place the dough on a lightly floured work surface. |
|
6
|
Wrap the rolling pin in cling film. |
|
7
|
Divide the dough in half, dust lightly with flour and roll out each half thinly one after the other (about 2-3mm thick). |
|
8
|
Form the Farfalle from the dough. For this cut strips about 3 cm wide. Cut pieces of 4-5 cm long from the strips (work with a pastry wheel for the typical look). Press the pieces together in the middle. The Farfalle is ready! |
|
9
|
Allow the Farfalle to dry on a floured surface for at least 1 hour (or overnight). |
|
10
|
Bring a saucepan of water to the boil and salt. Cook the Farfalle until they have the desired consistency. |
|
11
|
Quarter the cocktail tomatoes. Cook the frozen peas in hot water for 15 minutes. |
|
12
|
Blend the dried tomatoes, garlic, sunflower seeds, olive oil, salt and pepper to a creamy pesto. |
|
13
|
Mix the pasta with the pesto, garnish with fresh tomatoes and cooked peas. |
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