Italy's First Ever Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost-effective.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

In a bowl, add flour and a pinch of salt.

Whisk in warm water until it forms a smooth batter, slightly thicker than pancake mix.

Let the batter rest for about 15 minutes.

Lightly grease a cast iron skillet with olive oil.

Pour the batter into the skillet and cook until the edges begin to lift and the surface firms up, about 3 to 4 minutes.

Flip the batter to cook the other side until soft with a slight crisp.

Once slightly cooled, cut the cooked batter into diamond or triangle pieces.

Boil salted water and drop the pasta pieces in for about 1 to 2 minutes until they puff up and have a tender texture.

Drain the pasta carefully and set aside.

Prepare the walnut pesto by blending parsley, mint, garlic, walnuts, pecorino, and olive oil into a coarse paste.

Serve the pasta dressed in the walnut pesto, garnished with additional cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens