Organic Green Pea Tagliatelle

Item number: 0104

Organic Green Pea Tagliatelle: Healthy comfort food
Ingredients: Only green peas

200g


3,49 €
1,74 € per 100 g

including 7% VAT. , plus shipping

Available now!

Shipping time: 2 - 3 workdays



Description

OUR GREEN PEA TAGLIATELLE AT A GLANCE

  • Packed with nutrients and fibre
  • Gluten-free, high protein, vegan, non-GMO, additive free. 
  • Made from green peas only. No additives.
  • It takes 7 minutes to cook
  • Full of flavour, al dente in consistency.
  • Goes perfectly with any pasta sauce. For suggestions, click here for our recipe brochure.
  • One percent of your purchase helps protect the environment through the organisation 1% For The Planet.

Nutrition information per 100 g

Energy 1432 kj / 342 kcal
Fat 1,8 g
- of which saturated 0,3 g
Carbohydrates 57 g
- of which sugars  2,3 g
- Fibre  10 g
Protein  20 g
Salt  0,08 g



Allergy advice
May contain traces of soya

Produced in
Italy


Green Pea Tagliatelle with sauteŽed spring vegetables and fig tapenade

  • 200 grams Green Pea Tagliatelle (full package)
  • The Fig Tapenade
  • 10 black Kalamata olives, stone free, medium sized 1 clove garlic, chopped 3 tbsp. olive oil A handful of cashew nuts
  • A handful of fresh parsley 3 large dried figs
  • The spring vegetable sauteŽ
  • 2 tbsp. olive oil 1 small zucchini, diced 1 bulb Fennel, thinly shaved lengthwise A squeeze of lemon Salt

INSTRUCTIONS

Bring a large pot of lightly salted water to boil, and then add the pasta. Boil for 6 to 7 minutes or until al dente.
In the meantime, make the tapenade. In a food pro- cessor, coarsely mix all ingredients apart from the figs, which you finely chop up by hand and add in the end.
Shave the fennel and dice the zucchini. Bring a pan to high heat and add the olive oil followed by the vegeta- bles. Sautee while tossing a few times. After a minute or two, you should be able to smell the fragrances and the vegetables should start to brown nicely. Then add a generous squeeze of lemon and some salt before moving the pan from the heat.
Remove the pasta from the water and add it to the zucchini and fennel and give it a careful toss. Add plenty of freshly cracked pepper to taste, a little sea salt and of course the tapenade.

To serve: freshly cracked black pepper, sea salt, and shredded parmesan (optional), plus the fig tapenade. The photo also shows this dish with some fresh figs, and oven roasted red peppers.




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