Chickpea and Spring Green Pasta
A creamy, seasonal, nourishing pasta dish ready in under 30 minutes - perfect for midweek dinners.
Substitutes?
- No spring greens? Try with green cabbage or spinach instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
300 g spring greens (chopped)
2 garlic cloves (grated)
2 tbsp olive oil
170 g spaghetti ((or pasta of choice))
1 can chickpeas (drained)
½ lemon
2 tbsp yoghurt
salt & pepper
Recipe:
- Bring a large pan of salted water to the boil and cook your spaghetti until al dente. Drain and save about 200ml of cooking water for later.
- Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the chopped spring greens, grated garlic and a pinch of salt. Fry gently for 10 minutes, then add the chickpeas and spaghetti.
- Add the yoghurt, lemon zest and lemon juice to a mixing bowl with a pinch of black pepper, plus roughly 6 tbsp of the pasta cooking water. Mix together.
- Turn off the heat, then add the yoghurt mixture to the pan. Mix well until coated, then season to taste and enjoy.
How to store
Store in an airtight container in the fridge for up to 4 days. To reheat, add to a pan with a splash of water over low heat.
