Chickpea Pasta with Courgette, Lemon and Pine Nuts
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The courgette has to go well past the point where it looks done. It is a sauce, not a vegetable side.
Nutritional yeast is what makes this taste finished with no parmesan. Left out, add another squeeze of lemon and more salt.

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