The finished recipe. Chickpea Pasta with Courgette, Lemon and Pine NutsIngredients 1 to 6. 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 yeastIngredients 7 to 10. One lemon Lemon zest. Half a lemon Lemon juice. A handful Fresh basil. Half, sliced Fresh red chilliStep 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.Step 2. Add the garlic and chilli for the last two minutes.Step 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.Step 4. Top with the pine nuts and basil.
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