harry's nut-free pesto pasta
Made with chickpeas instead of pine nuts, this one's for anyone with a nut/seed allergy.
Harry's mum requested this as Harry can't eat pesto because of a nut allergy. He's fine with chickpeas (which are part of the same food family as peanuts - see Food Families in the Diets section) as most people with nut allergies are so I devised this recipe. Apparently it was a great success!
preparation time overnight soaking time if using dried chickpeas
cooking time 1½ hours - 2 hours if using dried chickpeas
serves 4
contains: soya
3 to 4 tablespoons extra-virgin olive oil 14 ounces gluten-free pasta 1¾ ounces basil 1 ounce dried chickpeas, or 2 ounces canned chickpeas, drained and rinsed 1 garlic clove, roughly chopped 1½
ounces dairy-free cheese sea salt 1 If using dried chickpeas, place them in a bowl, cover with cold water and let soak overnight or for at least 12 hours.
2 The next day, drain the chickpeas, then rinse thoroughly. Put in a large saucepan, cover with fresh water and bring to the boil. Boil rapidly for 10 minutes, then turn the heat down, cover with a lid and leave to simmer for 1 to 1½ hours until tender. Drain thoroughly.
3 Bring a large saucepan of water to the boil. Add 1 tablespoon of the oil, then the pasta. Cook over a medium heat for about 8 to 10 minutes, or according to the packet instructions, stirring frequently so that the pasta does not stick together.
4 Meanwhile, wash the basil under the running cold tap, and carefully pat dry in a clean tea towel.
4 Put the basil leaves, garlic, cooked or canned chickpeas and dairy-free cheese into the bowl of a food processor, and start to blend until the mixture is a smooth puree. With the motor running, pour the remaining oil in gradually until the mixture becomes a thick, dense sauce. Add salt to taste.
5 Drain the pasta and rinse well with boiling water, then drain again. Serve immediately with the sauce.
related ingredients: buckwheat pasta,
corn pasta,
kamut flour,
millet pasta,
quinoa pasta,
rice pasta,
soya cheese
