Simple roots, modern glow - this dish quietly borrows from Mediterranean traditions where chickpeas and peas were everyday comfort, now reshaped into something fresh and exciting.
Let me tell you, this isn’t your usual pasta story. You get a firm, nutty bite from chickpea pasta, then suddenly - this smooth, green pea ricotta sauce melts in with a soft sweetness that feels almost surprising. It’s familiar, yet different enough to make you pause for a second.
There’s something very honest about it too. No heavy tricks, no complicated layers - just clean flavors working beautifully together. That gentle creaminess, the fresh green notes, and the wholesome depth from chickpeas… it all comes together effortlessly.
And somewhere between the first and second bite, you realize - this is the kind of dish that feels good and tastes even better.
So, are you ready to turn simple ingredients into something unexpectedly memorable?
Prep Time: 25 minutes
Rest Time: 10 minutes
Cook Time: 15 minutes
Servings: Approx. 2–3 portions
LAST CALL:
Ingredients:
Chickpea flour – 100 g
Protein powder – 30 g
Tapioca starch – 70 g
Psyllium husk – 7 g
Salt – 4 g
Xanthan gum – 2 g
Egg – 1
Water – 60 g
Ricotta – 250 g
Green peas – 200 g (150 g for sauce + 50 g whole)
Garlic – 2 cloves
Mint – approx. 10 leaves
Lime juice – from ½ lime
Olive oil – for cooking
Salt – to taste
Pepper – to taste
Instructions:
1. To Make the Pasta Dough:
Gather the necessary ingredients.
In a bowl, combine chickpea flour, tapioca starch, protein powder, psyllium husk, salt, and xanthan gum.
Make a well in the center. Add egg and water.
Mix by hand or using a stand mixer with a hook attachment until a dough forms.
Knead lightly until smooth.
2. To Rest the Dough:
Let the dough rest for 10 minutes to hydrate.
3. To Roll and Shape:
Divide the dough into 2 parts.
Roll out thin sheets using a pasta machine or rolling pin.
Dust lightly with gluten-free flour to prevent sticking.
Cut into tagliatelle.
Pasta can be kept in the fridge at this stage if needed.
4. To Prepare the Sauce Base:
In a blender, combine ricotta, 150 g green peas, mint, lime juice, salt, and pepper.
Blend until smooth and creamy.
5. To Cook the Pasta:
Bring salted water to a boil. Add a small drizzle of olive oil.
Cook pasta for 4–6 minutes until tender.
Reserve some pasta water before draining.
Drain to separate pasta from water and keep aside.
6. To Finish the Sauce:
In a pan, heat olive oil and sauté chopped garlic until fragrant.
Remove from heat and add the blended ricotta mixture.
Add approx. 200 mL (about 1 cup) pasta water to loosen the sauce to desired consistency.
7. To Assemble:
Add cooked pasta to the sauce and mix gently.
Add remaining 50 g green peas.
Adjust seasoning if needed.
Finish with fresh mint leaves and serve immediately.
Storage:
Store in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore the sauce texture.
LAST CALL:
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