Sourdough & Lemon Myrtle Pasta with Broadbeans, Kale Tips & Rosemary Flowers

For the sourdough pasta:

3/4 cup spelt flour
1/2 cup sourdough starter (unfed, 100% hydration – equal parts flour and water)
1 Tbsp dried lemon myrtle
1 Tbsp water
1 Tbsp olive oil
1 tsp salt

In a food processor, place the dry ingredients into the bowl to mix briefly. With the machine running, pour in the water and oil. Continue mixing until the dough comes together. Rest the dough, wrapped in clingfilm, for 20 mins before rolling out in a pasta machine and cutting into tagliatelle.

For the sauce:

200g broadbeans, blanched (unpeeled if very fresh, or blanched and peeled if a little older)
Generous handful of just picked kale tips, or roughly chopped kale leaves
1 Tbsp ATT Whole Garden Stock
30-50 ml Extra Virgin Olive Oil
ATT Almond Ricotta
Fresh rosemary flowers and hemp seeds to garnish, optional

While the pasta is cooking in plenty of boiling water, take a separate saucepan and place over high heat to fry the Whole Garden Stock in the olive oil. Add the kale tips and cook for a couple of minutes, then add the blanched broadbeans and continue to panfry to combine.

Add the drained, cooked pasta to the pan with the broadbeans and kale, and toss through with fresh Rosemary flowers, hempseed and a dash of olive oil if needed. Season to taste with salt and freshly ground pepper.
To plate up, add spoonfuls of ATT Fresh Almond Ricotta.