Over the next several weeks, I’ll be publishing recipes that I created in collaboration with TABLE Magazine featuring spring flavors and unique gluten-free pastas. First up is this Chicken Harissa Pasta, which features big, bright flavors, penne made with chickpea flour (we picked it up at Naturally Soergel’s) and Spicewalla’s Harissa Powder.
Gluten-free pasta has come such a long way in recent years, both in terms of texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. Now you can find beautiful, vibrant varieties featuring healthful ingredients such as legumes, lentils, quinoa and more.
Here’s a link to the full recipe, and to see it along with my other gluten-free pasta recipes in print, be sure to pick up the Spring issue of TABLE, on newsstands soon!
Photo by: Dave Bryce Photography; styled by: Anna Calabrese @calabazaaa; produced by: TABLE Magazine
