Wholemeal Khorasan shavings with snow peas

This morning I was a little late and didn't have any pre-cooked whole grains, so my solution for packing lunch to take to the office was pasta. For a change from the usual durum wheat, I chose some whole-wheat Khorasan Saragolle trucioli (larger fusilli).
Khorasan is the Italian, unregistered version of the better-known Kamut®. This ancient grain is rich in minerals like selenium and B vitamins . Furthermore, thanks to its lower gluten content than modern durum wheat, it is more digestible. If you want to learn more about Khorasan , I recommend this article.

For the sauce, I thought about seasonal vegetables with a Mediterranean twist, and I chose snow peas, enriched with leeks, olives, and capers—strong aromas that give character to the rather delicately flavored vegetables. Oh, and of course, everything will be ready around the same time as the pasta!

So, ready… go!

• 150g Saragolle Khorasan Wheat Shavings
• 1/4 fresh leek
• 6-7 snow peas
• 2 tablespoons pitted Taggiasca olives
• 1 tablespoon of desalted capers
• Extra virgin olive oil
• Whole sea salt
• 6-7 toasted almonds (for garnish)

1. Place a pot of water on the stove and bring it to a boil. Add salt and the pasta and cook for the time indicated on the package.

2. Wash the vegetables, cut the snow peas into small diamonds and the leek into thin slices. (Photo 1)

3. Sauté the leek for 3 minutes, then add the snow peas, olives and chopped capers, add a little liquid (for example the pasta cooking water), season with salt, cover and cook for 6-7 minutes. (photo 2)

4. Add the cooked pasta to the vegetables and mix in the pan for a minute.

5. Serve with toasted almond flakes. (photo 3)

Extra tip: For a fresh touch, add a little lemon zest.