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


    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
    ΒΌ 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.

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