Sicilian-Style Pasta – Maria Middlestead

Ingredients

• 125 g cornmeal, rice, millet or buckwheat small pasta shapes* (if you are fine with gluten, then pasta made from durum or semolina flour is higher in protein and fibre)
• 2 Tbsp extra virgin olive oil*
• heaped ¼ cup (5 Tbsp) chopped pistachios
• 1 large onion, sliced
• 12 green beans or asparagus, or 2 medium courgettes, sliced
• 1 medium carrot, halved lengthwise and thinly sliced
• 3 large cloves garlic, chopped
• ¼ tsp chilli flakes
• 250 ml (1 cup) reserved pasta water
• ¼ cup currants
• 3 Tbsp tomato paste
• 3 Tbsp chopped black olives
• 1 tsp sea salt with kelp*