Serves
2
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 200g spaghettini
- 400g can Edgell Chick Peas, drained
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 2 cups baby spinach leaves
- Finely grated zest and juice of ½ lemon
- ⅓-½ cup finely grated parmesan cheese, plus extra for garmish
- 2 tablespoons chopped fresh parsley
- ½ teaspoon chilli flakes, optional
Method
STEP 1Cook pasta following packet directions. Drain, reserving 1 cup pasta cooking water.
STEP 2
Meanwhile, pat dry Edgell Chick Peas with absorbent paper to remove excess moisture. Heat oil in non stick frypan over medium-high heat. Add chick peas and cook until crispy and golden, approximately 5-6 minutes.
STEP 3
Add garlic, season to taste and cook for further minute, until fragrant.
STEP 4
Stir in hot pasta, spinach, lemon zest and juice, parmesan, parsley, chilli flakes and enough pasta cooking water until slightly saucy and spinach is wilted. Serve sprinkled with extra parmesan.
Tips
Substitute rocket for spinach, if desired.