Cauliflower Linguine in a pulse and cereal soup

Name: Cauliflower Linguine in a pulse and cereal soup
Ingredients: 500 g of Cauliflower Linguine; 200 g mixed dried pulses: borlotti beans, black-eyed peas, chickpeas, red lentils; 1 onion; 1 carrot; 1 stick celery; 1 bunch of aromatic herbs (sage, rosemary, bay leaves); 1 clove of garlic; 30 g tomato pulp; 50 g mixed grains: buckwheat, quinoa; Salt to taste; Extra virgin olive oil to taste; Chopped parsley to taste; A few grains of amaranth and corn; A few sprigs of rosemary and leaves of sage

www.surgital.it

Cauliflower Linguine in a pulse and cereal soup with popped corn and amaranth. Leave the pulses to soak in plenty of...

View full recipe on www.surgital.it

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.surgital.it.

Share this recipe:

Cooking tools:

Immersion blender
Kitchen scale
Chef's knife
Cutting board
Colander
Saucepan
Pot
Skillet
Mixing bowl
Ladle
Stove
Plate

Ingredients

500 g of Cauliflower Linguine
200 g mixed dried pulses: borlotti beans, black-eyed peas, chickpeas, red lentils
1 onion
1 carrot
1 stick celery
1 bunch of aromatic herbs (sage, rosemary, bay leaves)
1 clove of garlic
30 g tomato pulp
50 g mixed grains: buckwheat, quinoa
Salt to taste
Extra virgin olive oil to taste
Chopped parsley to taste
A few grains of amaranth and corn
A few sprigs of rosemary and leaves of sage