The simplicity of this recipe is disarming, einkorn pasta in a creamy legume sauce. A first course prepared with exceptional ingredients such as einkorn farro and Lamon borlotti beans. Nothing else? Well, a drizzle of very good olive oil and a sprinkle of chia seeds.
I’ve already written often about einkorn farro. It is the prototypical ancient grain (Triticum monococcum), also called small farro (in German Einkorn or Enkir). Einkorn farro is particularly rich in protein, vitamins, carotenoids and tocopherols, and also minerals such as iron, zinc and manganese.
Excellent for shortcrusts, sweets, pasta, and even for making bread, but you need to know how to work with it because einkorn contains a milder gluten and for this reason it is also suitable for some intolerances.
Here are a couple of recipes with einkorn farro:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients – Einkorn Pasta in Cream of Legumes
- 10 oz organic einkorn penne rigate
- 1 1/4 cups borlotti beans (cooked)
- 1 pinch sea salt
- 2 tbsp extra virgin olive oil
- 1 tbsp chia seeds
- 1 pinch thyme
- 1 pinch lemon juice
- 1 tbsp lemon zest
Steps – Einkorn Pasta in Cream of Legumes
Simply blend 1 1/4 cups of cooked borlotti beans with a little water, 1 tablespoon of oil, a pinch of salt and a pinch of dried thyme.
Meanwhile, bring water to a boil with sea salt and when it boils add the einkorn farro penne rigate.
Cook for 10 minutes or according to the package instructions.
Drain into a bowl, add the borlotti cream, a pinch of lemon juice, the grated lemon zest, and mix.
Plate and finish with a drizzle of olive oil and a sprinkle of chia seeds.
Tips and storage
You can dress your einkorn farro pasta with other legumes or with a vegetable pesto such as broccoli. You can store it covered in the refrigerator for one day.
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