Cold winter nights call for quick and easy dinners. This simple supper is a great quick fix, comfort food for two. My friend Nelly le Comte shot this lovely photo for a shoot we did back in 2014 for Sunburst. I have used olive oil instead of Sunburst here, and you can use a tin of chickpeas if you don’t have time to soak them. If you don’t like chickpeas (I’m not much of a fan), then add a poached egg on top to serve and a few shavings of Parmesan. I rarely eat pasta, but when I do it has to be really good. Like many, I get bloated and need to nap soon after eating. However, there’s nothing better than a great bowl of spaghetti and a glass of wine with your favourite human. Am I right? Enjoy, Sammy x
Lemon, chickpea, spinach fettucine with parsley pesto
Ingredients
200 grams fresh spinach fettuccine *or your favourite gluten-free noodles
1 tablespoon olive oil
1 garlic clove, minced
1 cup cooked chickpeas, soaked overnight, cooked, thoroughly drained and rinsed
1 1/2 cups loosely packed baby spinach leaves
For the pesto
1 garlic clove
3/4 cup fresh parsley, coarsely chopped
1/4 cup almonds, roughly chopped
2 tablespoons lemon juice
1 lemon, zest only
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
Optional topping
Poached egg
Shaved Parmesan
Instructions
- Cook fresh pasta in plenty of boiling water for about 4-5 minutes.
- Drain well, refresh in cold water.
- Set aside in a pot to keep warm but do not allow the pasta to become gluggy.
- Heat a heavy based skillet over a medium low flame.
- Add olive oil and garlic and stir for about 30 seconds, until fragrant.
- Add the chickpeas. Sauté for about ten minutes, stirring occasionally.
- Remove from heat. Add spinach and set aside to allow the spinach to wilt gently.
To make the pesto
- In a high-speed food processor pulse garlic, parsley and almonds.
- Add lemon juice and olive oil.
- Pulse to form a rough paste that resembles breadcrumbs.
- Season with salt and freshly ground black pepper to taste.
To serve
- In a large mixing bowl, add warm pasta, sautéed chickpeas and wilted spinach.
- Add the pesto, lemon zest and gently toss.
- Divide equally onto 2 serving plates.
- Season to taste with salt and cracked black pepper and serve.
- Or top with poached egg and Parmesan – if that’s your fancy!
Notes
Published on:Â Jul 11, 2016 at 13:53