green pea fettuccine

I’m really getting a lot of use out of my green pea flour. This time I used it to make a sauce for my fettuccine noodles, it only took about 20 minutes.

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I started with 3 Tbsp green pea flour, 1 Tbsp teff flour (you could use white, it’s just to thicken it – but then it won’t be gluten free, of course), 2 tsp za’atar, bouillon to taste.

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2 C water. Stir it up, and mash any lumps with the back of your spoon. Bring it to a boil stirring occasionally, then lower the heat and let it simmer for about 10 – 14 minutes while you cook two servings of fettuccine noodles…

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it should get nice and thick. Drain the noodles.

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Add a can of peas to the sauce. Gently stir them in, you don’t want to smash them.

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Add sauce to noodles. Oil free and perfect for a strict fasting day – gluten free if you use gluten free pasta and flour.

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