Preparation time: 10 minutes
Cooking time: 30 minutes
Quantity: 1-2 servings
> INGREDIENTS:
For the spring vegetables:
- 1 carrot
- 1 potato
- 1/4 white onion
- 1 tbsp. olive oil
- 1 pinch of nutmeg powder
- Salt and pepper
- 100 g peas (fresh or frozen)
- 3 sprigs of fresh chervil
For the lemon sauce:
- 2 tbsp. plant-based yogurt
- 1 tbsp. lemon juice
- 1 tsp. maple syrup
- Salt and pepper
Garnish:
- 80 g uncooked pasta shell
- 6 HARi&CO chickpea balls
> PREPARATION:
Preparing the spring vegetables:
- Peel the carrot and potato and cut into small cubes. Peel and slice the onion.
- Heat the olive oil in a frying pan and sauté the onion, carrot and potato for 10 minutes until lightly browned.
- Add 1 cup of water, nutmeg, salt and pepper, cover and simmer for about 15 minutes until the vegetables are tender.
- Then add the peas and chopped chervil and cook for another 3 minutes.
Prepare the lemon sauce:
- Mix all ingredients in a small bowl until smooth.
Assembly:
- Cook pasta in boiling water according to package instructions.
- Brown the HARi&CO chickpea balls in a dry pan.
- Serve the spring vegetables with pasta, lemon sauce and HARi&CO chickpea balls.
Recipe by Alice Pagès
Enjoy your meal!