Spelt orecchiette with peas and broad beans

Name: Spelt orecchiette with peas and broad beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Spelt wholemeal flour; 200 g Hard white semolina; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 25 g Pine nuts; 1 package (300 g) deep-frozen thick beans; 1 Organic lemon; 1 Garlic clove; 100 ml Vegetable broth; 100 g Whipped cream; 100 g frozen peas; 25 g Baby leaf spinach; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

In summer simply indescribably delicious!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Spelt wholemeal flour
200 g Hard white semolina
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
25 g Pine nuts
1 package (300 g) deep-frozen thick beans
1 Organic lemon
1 Garlic clove
100 ml Vegetable broth
100 g Whipped cream
100 g frozen peas
25 g Baby leaf spinach
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
For the noodle dough, knead flour, semolina, 200 ml cold water, 2 tablespoons of oil and 1 teaspoon of salt in a mixing bowl for about 5 minutes to form a smooth, supple dough. If the dough is too dry, knead in some more water. If the dough is sticky add some more flour and knead in. Form dough into a ball, wrap in foil and let rest for about 30 minutes.
2
In the meantime, roast pine nuts in a small pan without fat until golden brown. Take them out and let them cool down on a flat plate. Blanch frozen bean kernels in boiling salted water for about 1 minute. Drain and rinse with cold water. Remove the beans from the house and put aside covered.
3
Quarter the pasta dough and form it into finger-thick rolls on a floured work surface. Cut thin slices of the rolls about 0.5 cm thick. Place the rounded side of a small knife or pallet on the top of a slice and pull it towards you with a little pressure over the slice. This creates the grooves typical of orecchiette. Turn individual noodles over one finger so that the grooved sides face outwards. Place the finished pasta on a floured baking tray. Cook the noodles in 2 portions in boiling salted water for about 3 minutes. Remove with a skimmer, rinse with cold water and drain. When all noodles are cooked, measure 100 ml cooking water.
4
Wash the lemon hot, grate dry and finely grate the peel. Peel garlic and chop finely. Heat 2 tablespoons of oil in a small pot. Steam garlic for about 1 minute while turning. Add the cooking water, stock and cream. Stir in lemon zest, except for a little bit for garnishing, and let it simmer at low heat for about 5 minutes. Add bean seeds and peas and cook for 2-3 minutes.
5
In the meantime, clean, wash and dry spinach. Season the sauce with salt, pepper and nutmeg. Add the noodles and fold in. Add the spinach and arrange on plates. Sprinkle with pine nuts and remaining lemon peel.