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Lemon, chickpea, spinach fettucine with parsley pesto

  • Author: Samantha Gowing


Units Scale

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


  1. Cook fresh pasta in plenty of boiling water for about 4-5 minutes.
  2. Drain well, refresh in cold water.
  3. Set aside in a pot to keep warm but do not allow the pasta to become gluggy.
  4. Heat a heavy based skillet over a medium low flame.
  5. Add olive oil and garlic and stir for about 30 seconds, until fragrant.
  6. Add the chickpeas. Sauté for about ten minutes, stirring occasionally.
  7. Remove from heat. Add spinach and set aside to allow the spinach to wilt gently.

To make the pesto

  1. In a high-speed food processor pulse garlic, parsley and almonds.
  2. Add lemon juice and olive oil.
  3. Pulse to form a rough paste that resembles breadcrumbs.
  4. Season with salt and freshly ground black pepper to taste.

To serve

  1. In a large mixing bowl, add warm pasta, sautéed chickpeas and wilted spinach.
  2. Add the pesto, lemon zest and gently toss.
  3. Divide equally onto 2 serving plates.
  4. Season to taste with salt and cracked black pepper and serve.
  5. Or top with poached egg and Parmesan – if that’s your fancy!


Published on: Jul 11, 2016 at 13:53

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