Homemade chickpea tagliatelle with zucchini and mint

Ingredients

For 1 serving

• Chickpea flour60 g
• Rice flour30 g
• Eggs1
• Zucchini150 g
• Extra virgin olive oil1 teaspoon
• Pecorino10 g
• Mintto taste
• Saltto taste

Contains: lactose, eggs,

In season: May – September

Method

1. In a bowl mix the chickpea flour and rice flour with a pinch of salt, add the egg and a tablespoon of water and knead until you have a smooth, firm dough; if it crumbles add a few drops of water. Wrap it in cling film and rest for 20 minutes.
2. Meanwhile wash the courgettes, trim them and cut into julienne; grate the pecorino.
3. Roll the dough between two sheets of baking paper with a rolling pin to about 2 mm thick; remove the top sheet and cut tagliatelle about 1 cm wide with a knife.
4. Bring a pan of water to the boil and salt it once it boils.
5. Meanwhile heat the olive oil in a frying pan over high heat and sauté the courgettes for 3 minutes with a pinch of salt, until just wilted but crisp.
6. Add the tagliatelle to the water and cook for 3 minutes, until they float and are tender; drain gently as gluten-free pasta is fragile.
7. Toss them in the pan with the courgettes for a minute, then turn off the heat and finish with torn mint and the pecorino.