| Average nutritional value 100 g |
| Energy |
1261 kJ / 301 kcal |
| Fat: |
4.3 g |
| - of which saturates |
0.7 g |
| Carbohydrate: |
13.0 g |
| - of which sugars |
9.4 g |
| Fibre |
28.6 g |
| Protein |
38.3 g |
| Salt |
<0.01 g |
| CHICKPEA LINGUINE** |
Conventional pasta with durum wheat** |
| 13 g carbohydrates |
71 g carbohydrates |
| 38.3 g protein |
13 g protein |
| 28.6 g fibre |
3 g fibre |
| Gluten-free |
Contains gluten |
** Comparative values per 100 g
Recipes with JUST TASTE fettuccine
We attach great importance to quality. Our recipes were developed by gourmet chef Hans-Gerd Wolff (well known in Germany). The recipes are easy and are intended for everyday use.
RECIPE SUGGESTION
CHICKPEA LINGUINE WITH TOMATO-ALMOND-BASIL PESTO
- 600 g tomatoes, halved
- 1 pot of basil
- 100 g sliced almonds
- 50 g pine nuts (or finely chopped walnuts)
- 1 garlic clove
- 150 g grated parmesan
- 2 tbsp olive oil
- Salt, pepper & pinch of sugar (SPS)
- 250 g chickpea linguine
METHOD
Lightly toast the almonds and pine nuts in a pan and reduce to a powder in a food processor/mortar. Crush the garlic and basil leaves separately using a pestle and mortar and mix with the almonds. Add the tomatoes, parmesan, olive oil and SPS. Mix and knead with the hands until everything is in small pieces. Stir the sauce into a creamy consistency with a little extra olive oil. Cook the linguine in salted water until al dente. Drain and mix together with the sauce.
