Chickpea Fettuccine with Harissa Kale and Olives
Ingredients
- For the pasta dough:
- 2 cups chickpea flour
- 1/2 teaspoon fine sea salt
- 2 eggs, whisked
- 1 teaspoon water, as needed
- For the topping:
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 4 to 5 Lacinato kale leaves, stemmed and finely chopped
- 1/4 cup Kalamata olives, roughly chopped
- 1 to 2 tablespoons harissa (depending on how much heat you want)
- 1 tablespoon toasted pine nuts, roughly chopped
- salt, to taste
- freshly ground pepper, to taste
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