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ORGANIC CHICKPEA LINGUINE

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Description

FOOD SPECIALTY BASED ON SOYBEANS AND CHICKPEAS

We have combined chickpeas with soy to create a new taste experience. Have you ever tried chickpea pasta made from 100% chickpeas? For us, it was not a real pleasure. We wanted to change that and we succeeded. Let yourself be surprised! This variety also does not fall apart after cooking and retains its beautiful yellowish color. Whether hot or cold in a salad – always a pleasure for the palate.

Contains at least 80 % fewer carbohydrates than comparable products. Pack contains 5 portions.

Additional information

Weight 0.25 kg
Dimensions

10.5 × 21.5 × 5.9 cm

Ingredients

85% SOYA seeds *, 15% chickpeas * * Ingredients from organic farming

Storage condition

Store in a dry place

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.

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