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Chick pea and ricotta pasta
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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
¼ tsp crushed chillies
1 lemon, zest and juice
2 tbsp olive oil
6 basil leaves, torn, plus extra to garnish
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.
Typical values per serving:
This recipe was first published in November 2011.