Chickpea Pasta with Courgette, Lemon and Pine Nuts

Make chickpea pasta with courgette, lemon and pine nuts, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
70 g Chickpea pasta (Dry weight.)
250 g Courgette (Sliced into thin coins. Thick pieces stay watery instead of collapsing.)
12 g Pine nuts
8 g Olive oil
2 cloves, about 6 g Garlic
2 tbsp (10 g) Nutritional yeast
One lemon Lemon zest
Half a lemon Lemon juice
A handful Fresh basil
Half, sliced Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Toast the pine nuts in a dry pan until golden, tip out, then add the oil and courgette with a big pinch of salt. Cook over a medium heat for 12 minutes, stirring, until the courgette has broken down into a soft mush.
2. Add the garlic and chilli for the last two minutes.
3. Cook the pasta, drain, and stir it into the courgette with the yeast, zest, lemon and a ladle of pasta water. Toss until the sauce coats it.
4. Top with the pine nuts and basil.

Check ingredient packaging for allergen information.
Pine nuts are seeds and are not on the UK list of tree nuts, though people with nut allergies are often told to avoid them.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-pasta-courgette-lemon-pine-nuts

AI-generated images illustrating the recipe.

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