Nez Perce Huckleberry Pasta

Nez Perce Huckleberry Pasta is a delightful blend of earthy flavors and vibrant huckleberries, creating a unique twist on traditional pasta. This dish celebrates the rich heritage of the Nez Perce people, showcasing the natural bounty of the land in every bite.

Ingredients

• Huckleberries - 150 grams
• Almond flour - 200 grams
• Eggs - 2 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. In a mixing bowl, combine almond flour, eggs, olive oil, salt, and black pepper to form a dough. Knead until smooth.
2. Wrap the dough in plastic wrap and let it rest for 10 minutes.
3. While the dough is resting, heat a skillet over medium heat and add olive oil. Sauté the minced garlic until fragrant.
4. Add the huckleberries to the skillet and cook for 5 minutes, allowing them to soften and release their juices. Stir in chopped basil and remove from heat.
5. Roll out the rested dough on a floured surface to a thickness of about 2 mm. Cut into desired pasta shapes (like fettuccine or tagliatelle).
6. Bring a pot of salted water to a boil and cook the pasta for 2-3 minutes until al dente.
7. Drain the pasta and toss it with the huckleberry mixture in the skillet over low heat for 1-2 minutes.
8. Serve warm, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 200 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from huckleberries which may promote heart health.
• High in healthy fats from almond flour, supporting brain function.

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