Peas and Bows

04 . 30 . 12

I knew we were in the final stretch today while in the market I picked up a bag of garbanzo bean flour and actually hesitated, wondering, will I be able to use all of this by the end of May? As I write this, Shaun is taking pictures of a surfboard and an old printer for craigslist. At the front door there is a bankers box of pots, glasses, and towels for goodwill that we’ve somehow accumulated over the past few years. Books are stacked for sorting, graduation announcements strewn about the table waiting for stamps.

By now it’s probably a good time to tell; we’re moving to Colorado. The Mountains are calling. We’re going where our heart is, not where we think it “should” be. And that feels so darn great. Many of you have been trying to trace our steps since January, and I should give you all gold stars for your patience as I danced around in circles making and un-making up my mind. Brooklyn? DC? Portland? San Francisco? Denver? It has been a long, tiresome, soul-stretching process. Shaun and I honored it, and each other, by digging through the thicket privately. But there is more…

… since (most of) the whirlwind has subsided, it’s time to let everyone in again. We’re going to Colorado, and in a way you’re coming too (!!). To that, I have to stop and say thank you. Your love, encouragement, and wisdom has enriched my life in more ways than I could possibly put into words. This whole blog thing completely blows my mind. I’ve probably been more vulnerable with you, in this space, than I have ever been with some of the people I call friends in real life. How is that? How does that happen? I think I’m still figuring it all out. Thank you for coming into my life with your unique perspective and light, week after week, and thank you for letting me into yours.

This is the wonder that’s keeping the stars apart. I carry your heart, I carry it in my heart. (e.e cummings)

Here’s the thing. If you have an hour to kill on Sunday afternoon, try the pasta yourself. But because I love you, because I carry your heart with me in my heart, I urge you to take some shorcuts here. How do I put this lightly, gluten free pasta is… frustrating to work with. Time. Patience. Practice. I set out to make fettucine, but failed miserably. Determined to not let the dough go to waste I made bows, instead. The first batch was too thick, but on second go, I got a great size and texture. If you’re feeling gutsy, try it. I love the nutty taste of chickpea pasta, but I think whole wheat spaghetti, brown rice shells, or any other type of pasta would go brilliantly with the lemony, herby peas.

Chickpea Bow Tie Pasta with Spring Peas 

  • 2 cups garbanzo bean (chickpea) flour
  • 2 eggs
  • 1 tsp salt
  • 2-3 tbsp water
  • 1 lb shelled peas
  • 3 cloves garlic, minced
  • 1 lg. lemon, juice and zest
  • basil, large handful
  • mint, large handful
  • 1/4 cup olive oil
  • salt
  • optional: roasted pumpkin seeds, parmasean

For the pasta, add the flour to a large bowl, making a well in the middle for the eggs. Crack eggs and slowly begin to whisk with a fork, incorporating the flour until you get a shaggy ball. Add a little water to pull together the scraps. Turn out onto a ULTRA floured surface (on the first go, I went straight onto the cutting board, bad idea, second go, I used an old silicon mat underneath the flour to prevent sticking). Roll out until 1-2 mm thickness.  Cut vertical strips, 1/2 inch thick, then cut horizontally every 2 inches until you have made small rectangles. They should look like stubby, short sticks of gum. Pinch at the center of rectangle on the long-side to create the bow.  Set aside. Repeat. Bring large pot of water to boil. Cook in small batches for 2-4 minutes.

Place shelled peas into a heavy pan. Add minced or grated garlic and the olive oil. Saute for 5-7 minutes. Tear or roughly chop up the basil and mint, add to peas. Stir to coat for for 1-2 minutes. Add zest of the lemon and the juice just before you toss in the cooked pasta. Finish with a bit of salt, roasted pumpkin seeds, and if you’re into cheese, a bit of fresh parmesan.

  • So excited for you, girl. Grateful to keep on follow along with your adventures here as you make your way. We’ve always wanted to travel to Colorado in the fall and now we have even more reason to get on it. Giggles and laughs over coffee, woman. It’s happening.

    Also, homemade gluten free pasta = bugger. I hear ya. I’ve tried and tried. Can’t deal with the struggle. Love semolina too much. End of story.

  • Wow, you really did it all from scratch- beautiful dish!

  • Ann

    I enjoy your blog postings so much. Thanks for sharing your recipes, lovely photos and your life with us. Best of luck as you make your big move. ALSO – thanks for making a Happyolks app!!! I love it. It’s been great to look up ingredients at the store and show my friends what I’ve made or plan to make.

  • I can’t wait to hear more of your adventures as you move to Colorado, it sounds like such a perfect move for you.

    The images in the post, by the way, are simply stunning.

  • So very very very excited for you guys. And a tiny bit jealous :) I love the grain and texture of these images. One day you’ll have to teach me your tricks.

  • Hooray–Looking forward to following all your adventures in Colorado!

  • Can’t wait to follow along with your new adventures in Colorado! Beautiful photos! The texture and colors are amazing. I love that you used garbanzo bean flour, I’m such a fan.

  • Oh! I´m thrilled to read this and to really feel how happy this decision has made you. So even though I´m quite a new reader and even though I do not really know you either.. I carry your heart I carry it in my heart. Somehow we are all universal sisters & brothers;)

    Best of luck!
    Elenore at Earthsprout

  • Congrats on your decision and big move! i wish you so much happiness there and i can’t wait to follow along on your new adventure. cheers to going with your gut! and to amazing, amazing pictures!

  • You might be leaving the coast, but you aren’t leaving all the sunshine. Colorado just might be one of the sunniest and happiest spots in the country. It will hard – regrouping, moving, starting over – but it will also be wonderful for all of the same reasons. I’ve learned so much about myself since moving to Zürich. I can’t wait to see where this move takes you!

    And of course, very impressed by the gluten free pasta. I thought making normal pasta was tough, but this is an entirely different project. Looks beautiful!

  • Ooo, those bowties look darling! I also love the combo of peas and mint.

    Bummed you are leaving San Diego, but good luck with the move :) Colorado is so beautiful. I’m sure you’ll love living there.

  • Oh, these photos are gorgeous. I mean, really really really beautiful. I always love your action shots, and the browns and greens are speaking to me today [working on a post about them, ha!]. Plus, I love seeing real messes – flour everywhere is so lovely to me.
    And, very excited for your move. Can’t wait to follow along!

  • Beautiful post- love fresh peas…may be one of my favorite vegetables ever. I’m proud of you for keeping at the pasta until you got it. Oh, and I absolutely cannot wait to see you and Shaun out here in Colorado!

  • I’m just impressed at the gumption you had to make GF pasta at home! Shouldn’t be surprised. Can’t believe you’re moving at the end of the month, it seems so soon! Congrats on the big news, I am so happy for you both and the new adventure ahead. So excited to follow along.

  • Oh my, you worked hard shelling those peas! That is dedication! I’ve never been to Colorado but I have a friend who recently moved there and she’s in love with it. It must have been a tough decision to make… when I made a choice of moving to the US a couple of years ago, there was only one place to go and it was the best one I could have ever dreamt of. But when I moved away from my first home in the US, I went where the job is, not where I wanted to be. To this day, I still don’t know where I should be… I know where I’m at isn’t the place for me, but I don’t know what the next step is. I’m glad you and Shaun found your place… Will definitely be following you on your journey! Keep us posted! P.S. This recipe looks amazing!

  • Oh man. When I graduated, I packed up all my stuff and moved across the country (with my boyfriend at the time). I so can relate. I was so scared and nervous; but what an awesome time. Treasure it. A new city, new adventures, etc. Enjoy it all. This pasta looks great. My new goal in life is to like/eat peas.

  • How exciting! I could, strangely, totally imagine you in Colorado..you’ve got that mountain vibe about you, I guess? That’s one of my favorite e.e. cummings poems, and I’m excited to travel with you. And making homemade pasta? No better way to spend an evening or afternoon, gently folding, hanging, shaping, and flouring. xo

  • My cabinets still hold a few bags of chickpea flour… and I’ve had a tough time figuring out what to do with them. Thankfully, you have answered this question. How marvelous this recipe is and such sweet photos to go along with them.

    Wishing you a wonderful week.

  • Colorado – wow! I know what you mean about the mountains calling, we moved to Bend, Oregon from Seattle a couple of years ago and I’m SO glad we did. (Can I say the mountains called when it’s the high desert? Mt. Bachelor is 20 minutes from our house, so it counts right? :) )
    So brave of you to make homemade farfalle, and with fresh spring peas, mmmmmm. I’m inspired.

  • Colorado! That seems so much like the perfect place for you. Montana gets the best of me for three weeks every summer. It’s incomparable. And I’m so happy to see this gluten-free pasta, and to see it working! I need to get on that. Best to you in the coming months, K!

  • Yay, the secret’s out! I can’t wait to follow along in your new adventures. And to meet you in September, if not sooner! I have never tried to make pasta, let alone gluten-free pasta. You’re the real deal!

  • Lovely post. There is something terrifically exciting about moving to a new place – what an adventure you have in store! Thank you for a little e.e. cummings :)

  • Chickpea flour. Brilliant. The thought of being able to make homemade gluten free pasta is very very very deeply exciting to me. Thank you.

  • Wow this looks really wonderful. I am looking for more vegetarian dishes… The photography is beautiful as well :)

  • Congratulations on the move, I was recently in Denver and loved it so much. The mountains, the air, seems like a great place to be. I wish you guys all the best and look forward to keeping up with things. Take care.

  • E.E. is my favorite. Ever. Favorite.

  • congrats on the move! while brooklyn is sorry not to have you, when mountains beckon, i’m pretty sure you’re right to listen.

    and, gluten-free pasta aside, i’m impressed you shelled all those peas.

  • Good luck on your move. I am excited to try this recipe.

  • How beautiful! I have made my own pasta only once. Really want to make it more often.

  • Congratulations on your upcoming relocation!
    Also, thank you very much for providing a yummy gluten free pasta recipe in addition to a recipe that will help me with all the chickpea flour in my back refrigerator.
    My sister and I actually write this poem in each other’s birthday card every year. So it has a very special place in my heart.

  • Good luck with the move! These little bows look lovely and I love that they’re made with chickpea flour – very unusual.

  • It’s wonderful to hear you’re moving to the mountains. I can’t imagine a better place to live! Will be emailing you soon about that coffee xx

  • Good luck in your new adventures. And the pasta looks amazing!

  • kelsey,

    i am excited for you.

    i am excited for us.

    peace this week, and in the comings, as you pack and sort and exhaust and rest. and happy travels, as you journey into this next chapter.

    cheers,
    molly

  • Peas and pasta… to staples in my household since our children were born. I’m loving that chickpea past though! This just may be a leisurely Sunday project for us!

  • It was great to meet you at the Bake Sale last Saturday! I may have gushed a little too much about your videos, but I really love them! I am so excited for you and hope you enjoy Colorado. And we are so glad you are going to keep on keepin’ on with your blog. You are an inspiration to us wanna-be cooks!!

  • I feel so silly for completely missing this post. All I’ve got to say is.. you’re going to L O V E Colorado. Yup.

    PS – If I wasn’t so lazy, I’d make that pasta tonight. It looks delicious!

  • You will love Colorado! I lived there for a few years and grew up visiting often. Nothing compares to those mountains. They even have some good food too.

  • This is SOOOO awesome! Can’t wait to try this. What an inspiration :)

    Love, Sarah B

  • absolutely amazing picture of green peas, love the light!
    Great idea for a meal without meet – that’s what I was looking for!
    Thank you!

  • Robyn

    This was quite yummy! Though I did find the lemon to be a little over-dominating. Couldn’t really taste the garlic or basil etc. But the pasta was great! So proud of myself for making fresh pasta. By the way, your measurement of 1cm thick for the noodles is a bit thick. Might need a correction.

  • Fantastic! Have also been into making fresh pastry recently. Yours look inspiring: chickpea flour as a main ingredient, bows as a shape and peas as a condiment. Thank you, happy moving and I will continue following!

  • Cynthia

    Love the ee cummings quote :) Always a favorite.

  • Colorado! So that’s where you’re heading to. Every person I’ve met from Colorado loves it there. There seems to be vibrant artist communities throughout that state. You’re going to have a great time!

  • such gorgeous photos and a gorgeous adventure you’re beginning on (or have begun) i’ve not yet made gf pasta, what can i say? i think i’ve not yet had the patience to try. maybe next weekend i’ll try. thank you so much for sharing and being vulnerable!

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