Homemade linguine with beet juice, chickpea cream with toasted sesame and fresh coriander |

Preparation time: 45 min

Preheat your oven at 400 °F

• Set up

  Cut the beetroot for the garnish into small cubes.

  Cut the beetroot for the chickpea cream into cubes.

  Grate the ginger.

  Finely chop the garlic.

  Remove the coriander leaves from the stems.

  Toast the sesame seeds in a frying pan.

• Chickpeas (Garnish)

  Peel your chickpeas for best results.

  Pour the chickpeas into a bowl, along with the chickpea flour, a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper.

  Mix well to coat all the chickpeas. Transfer the chickpeas to a baking sheet lined with parchment paper.

  Bake for 30 minutes, until golden brown and crispy.

  Be careful not to hide them, or you won't have enough for your recipe.

• Linguine

  To make the dough, place all the ingredients in a food processor and begin to mix everything together. Finish mixing by hand, wrap the dough in plastic wrap, and let it rest for 30 minutes.

  Using a pasta machine, roll out the dough very thinly and keep it lightly floured to prevent it from sticking. Pass the rolled dough through the pasta machine equipped with linguine blades. Cook the pasta for about 2 minutes in a large pot of salted water and drizzle with olive oil after draining. 

• Chickpea cream

  In a saucepan, sweat the shallot, garlic, and ginger in sesame oil.

  Add the vegetable stock, chickpeas, and beetroot, and bring to a boil. Then simmer for 15 minutes.

  Blend everything together and keep warm.