Chickpea Bow Tie Pasta with Spring Peas (Kopie)

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•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.