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Pasta salad with Green Pea Sedanini

recipes /

Pasta salad with Green Pea Sedanini

and Mint

2 servings

Our Green Pea Sedanini is a favourite of ours, precisely because it strikes a fine balance between natural sweetness and a good bite. Since it's made from 100% organic pea flour, you get a natural source of protein and a high fibre content. The fibre means the energy is absorbed evenly by the body, giving a pleasant fullness that lasts without leaving you feeling heavy afterwards.

What makes this pasta pair so well with dill, lemon and mint is its character — round and nutty in flavour yet light enough to carry a fresh emulsion. Rather than weighing the dish down, the pasta helps lift the aromatic herbs and the crisp fennel. Together with the umami of nutritional yeast you get a dish that feels both luxurious and uncomplicated. This is exactly the kind of food that shows gluten-free can be the best there is when the ingredients take the lead!

ingredients

  • approx. 450 g courgette
  • salt to taste
  • zest of one lemon
  • freshly squeezed juice of one lemon
  • 1 garlic clove, crushed
  • chilli flakes (optional)
  • 3 tablespoons extra virgin olive oil
  • finely chopped fresh herbs such as parsley, mint, chives, dill or a combination
  • 250 g da Carla chickpea Casarecce pasta (one packet)
  • GreenVie Greek Style or feta cheese for serving

Method

  • Slice the courgette thinly. Sprinkle with salt and leave for 15–30 minutes. Gently squeeze out the liquid and drain on kitchen paper.
  • Mix the zest, lemon juice, garlic, chilli flakes (if using) and olive oil in a bowl. Add the courgette slices and mix well. Season with salt and pepper to taste. Cover and marinate in the fridge for at least 1 hour.
  • Remove from the fridge, add the fresh herbs and toss. Taste and adjust the seasoning.
  • Cook da Carla's chickpea Casarecce according to the packet instructions, but use the shortest stated time so the pasta stays "al dente".
  • When the pasta is done, drain it and immediately rinse generously with cold water to stop the cooking process.
  • Let the pasta drain thoroughly, then toss it with a small amount of olive oil to prevent it sticking together.
  • Combine the cooled pasta with the marinated courgette in a large bowl. Serve the pasta salad topped with GreenVie Greek Style or feta cheese.
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