Ingredients
- 125 g cornmeal, rice, millet or buckwheat small pasta shapes*
- 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*
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