zoom Chick pea and ricotta pasta

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    Chick pea and ricotta pasta

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    Chick pea and ricotta pasta

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    275g wholewheat or regular spaghetti
    300g broccoli, cut into small florets
    400g can chick peas, drained and rinsed
    220g green beans, trimmed and cut into 3cm lengths
    200g ricotta
    ¼ tsp crushed chillies
    1 lemon, zest and juice
    2 tbsp olive oil
    6 basil leaves, torn, plus extra to garnish

    Method

    1. Bring a large pan of water to the boil. Add the spaghetti, broccoli and chick peas and cook for 5 minutes. Stir in the green beans and boil for a further 4 minutes, or until the pasta and beans are al dente and the broccoli is soft. Drain, reserving 4 tbsp of the cooking water.

    2. While the pasta is cooking, combine the remaining ingredients in a large bowl and season. Stir in the reserved cooking water.

    3. Toss the drained pasta and vegetables in the ricotta mixture and serve with extra basil leaves.

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