Dumplings With Vegan Zucchini Pesto
by
61 recipes
Gluten-free oven paste
ingredients
servings
4
Buckwheat pasta
350 oz
Peas
500 oz
Cashew nuts
50 oz
Almonds
50 oz
Dried pine nuts
2 spoons
Natural sea salt
to taste
first courses from Italy - Lombardia
Gluten-free oven paste
Gluten-free oven paste
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very good but light version, vegan and gluten-free, of classic baked pasta. Obviously without tomatoes, for those who do not digest it. With cream of peas and pine nuts.
preparation
step 1
First, boil the water for the dough. I used half buckwheat sleeves. The cooking time indicated was 10 minutes, so I cooked the pasta for 8 minutes (otherwise it bakes in the oven).
step 2
Boil in peas in boiling water, or cook in a frying pan. You can also use them in box, provided good quality (I recommend the biologists). Drain them, salve them and shake them with a wax oil.
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step 3
Drain the dough and use a few spoonfuls of pasta baking water to lengthen the pea cream. Combine cream and pine nuts with pasta, salt and mix well.
step 4
Transfer the dough into a baking tray. Spray the surface with the mix of crushed anarcas and almonds together with some large salt grain. Bake at 200 ° in grill mode for 10 minutes.
