Gluten-free chickpea pasta with peppers and pecorino cheese –
I used this sauce with a pasta of chickpea flour, but obviously goes well with any type of pasta 🙂
Preparation time 30 minutes
Ingredients for 2 persons:
180 grams of gluten-free chickpea pasta (I used one of the Lensi)
2 peppers
70 grams of pecorino cheese
1 glass of plain water
2 tablespoons of extra virgin olive oil
salt
pepper
saffron
paprika
Clean and cut the peppers into strips. Place in a saucepan the oil, peppers, water and salt. Cover with a lid and cook for about 20 minutes.
Meanwhile, boil the water, add salt and cook the pasta. When cooked, drain the pasta, return it to the pot, over low heat, adding 2 tablespoons of cooking water, the cooked peppers, saffron, paprika, pepper, and stir.
Turn off the heat and grate the cheese over pasta. Cover with a lid and let the cheese melt for 2-3 minutes. Serve immediately.
More gluten-free pasta:
