– ABOUT 100g CHESTNUT PASTA
– 2 RIPE BANANAS
– 1 CAN (400ML) COCONUT MILK
– 1 TBSP. OF THE HONEY OF YOUR CHOICE (BARTOLINI RECOMMENDS NETTLE HONEY) – ABOUT 20g ALMOND FLAKES
Time: 15 min + 15 min (for cooling)
Pour the coconut milk into a pot, mix and add bananas split up into chunks about 2 cm in size. Add honey, mix and leave on medium flame until the mixture boils. Next, add pasta and reduce the flame slightly. Cook until the pasta is al dente (about 5-6 minutes). Shut off the flame and let the food cool for about 15 minutes. Serve with almond flakes roasted on a dry pan. Tastes great both hot and cold.