Cherokee Acorn Flour Fettuccine

Cherokee Acorn Flour Fettuccine is a unique twist on traditional pasta, utilizing nutrient-rich acorn flour for a nutty flavor and a Paleo-friendly option. This dish is perfect for those seeking a hearty yet wholesome meal that honors indigenous ingredients.

Ingredients

• Acorn flour - 1 cup
• Cassava flour - 1/4 cup
• Water - 1/4 cup
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Fresh herbs (such as parsley or basil) - 2 tablespoons, chopped
• Garlic - 2 cloves, minced
• Cherry tomatoes - 1 cup, halved
• Spinach - 2 cups, fresh
• Pine nuts - 1/4 cup, toasted

Steps

1. In a mixing bowl, combine acorn flour, cassava flour, and salt.
2. Create a well in the center and add the eggs and olive oil.
3. Gradually mix in the flour until a dough forms, then knead for about 5 minutes until smooth.
4. Wrap the dough in plastic wrap and let it rest for 15 minutes.
5. Roll out the dough on a floured surface to about 1/8 inch thickness and cut into fettuccine strips.
6. Bring a large pot of salted water to a boil and cook the fettuccine for 3-4 minutes until they float to the surface.
7. While the pasta is cooking, heat a skillet over medium heat and sauté garlic in olive oil until fragrant.
8. Add the cherry tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes.
9. Drain the fettuccine and add it to the skillet, tossing to combine with the vegetables.
10. Serve topped with toasted pine nuts and fresh herbs.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 220 mg
• Cholesterol: 180 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in healthy fats from olive oil and pine nuts, supporting heart health.

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