Preparation
Cook the chickpea fettuccine in salted water according to the package instructions.
Wash the broccoli and cut into florets, then blanch in salted water for about 3 minutes and immediately rinse in cold water.
Put the pine nuts in a pan with the ghee and toast lightly, add the baby spinach and broccoli and season with rock salt. Add the cooked fettuccine and the goat‘s cheese to the pan and toss with the creamed spinach.
Serve on a plate and drizzle with a little camelina oil. Finally, marinate the freshly plucked herbs with olive oil and add to the pasta.
Ingredients (serves 4)
120 g chickpea fettuccine, alternative: buckwheat pasta
50 g wild broccoli
20 g pine nuts
50 g fresh baby spinach, washed, alternative: baby chard
80 g fresh goat‘s cheese, alternative: cashew cheese
50 g creamed spinach
rock salt, camelina oil
fresh herbs, chervil, basil
ghee, olive oil