Our pasta varies in different shapes and recipes, working with gluten-free flours of cereals and precious vegetables, all 100% natural and gluten-free. There are many choices you can make when choosing our pasta: with buckwheat flour, red lentils, flax, quinoa, chia, 100% NATURAL, ORGANIC OR TRADITIONAL.
Peas are legumes with numerous nutritional properties. They are rich in vitamin A, B, C, vitamin K, minerals such as phosphorus, calcium, iron, magnesium, selenium, zinc. They are a source of protein, carbohydrates, fiber, folic acid, and are cholesterol free. The green color of the peas is due to chlorophyll which helps the production of red blood cells as well as strengthening the immune system. They are nutritious and rich in properties and can be an important support for different physical conditions. They help protect eyesight, lower cholesterol, protect the digestive and the cardiovascular system and help bowel regularity. They are naturally antioxidants.
Among the legumes are the most versatile in the kitchen; we can eat them fresh from April to June but also dry for the rest of the year.
PASTA DI PISELLI, RECIPE
GLUTEN FREE PASTA WITH PEAS FLOUR AND SHRIMPS.
INGREDIENTS FOR 4 PEOPLE:
Tagliatelle ai Piselli 320g
FOR THE SAUCE:
WHIPPED CREAM 200 g
EXTRA VIRGIN OLIVE OIL q.s.
WHITE WINE q.s.
Prepare a pot of salt water and bring to a boil.
In the meantime wash the shrimps carefully and clean them.
Get a little oil into a pan or if you prefer a little bit of butter. Put the shrimps and sauté over a moderate flame. At this point add the whipped cream.
Season with pepper and salt and blend with white wine.
Put the pasta and a few minutes before the cooking time indicated in the package, drain your tagliatelle and put them into the pan. Add a few tablespoons of pasta cooking water. Sauté the pasta in the sauce for a few minutes, so that the flavors blend better, then taste to check the desired consistency of cooking.
The Tagliatelle are ready to be tasted!