Chickpea Pasta with Pesto, Peas and Rocket

Make chickpea pasta with pesto, peas and rocket, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
70 g Chickpea pasta (Dry weight.)
A heaped tbsp (20 g) Basil pesto (Pesto is nearly half oil. Twenty grams coats the pasta; the amount most people pour on is nearer 50.)
80 g Frozen peas
30 g Rocket
10 g Parmesan
A squeeze Lemon juice
Half a lemon's worth Lemon zest
Ingredient notes on the recipe page.

METHOD
1. Cook the pasta in salted water for the packet time, adding the peas for the last two minutes. Keep a cup of the water and drain.
2. Stir the pesto through with a couple of spoons of the pasta water until it coats every piece.
3. Add the rocket, lemon juice and zest and toss until the rocket wilts, then the parmesan over the top.

Contains milk and tree nuts.
Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-pasta-pesto-peas-rocket

AI-generated images illustrating the recipe.

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