The dinner edit 235

Chickpea Pasta with Pesto and Tenderstem

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

1 serving · 7 ingredients · 3 steps

Download all 6 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Chickpea Pasta with Pesto and Tenderstem, plated and ready to serve. — The finished recipe. Chickpea Pasta with Pesto and Tenderstem

Ingredients 1 to 6 for chickpea pasta with pesto and tenderstem arranged separately on a dark worktop. — Ingredients 1 to 6. 80 g Chickpea pasta (Dry weight.). A heaped tbsp (25 g) Basil pesto. 150 g Tenderstem broccoli. 60 g Frozen peas. Half a lemon Lemon zest. A squeeze Lemon juice

Ingredients 7 to 7 for chickpea pasta with pesto and tenderstem arranged separately on a dark worktop. — Ingredients 7 to 7. Plenty Black pepper

Chickpea Pasta with Pesto and Tenderstem, preparation step 1: Cook the pasta in salted boiling water. Three minutes before it is done, drop in the tenderstem, cut into 4 cm lengths, and one minute after that, the peas. — Step 1. Cook the pasta in salted boiling water. Three minutes before it is done, drop in the tenderstem, cut into 4 cm lengths, and one minute after that, the peas.

Chickpea Pasta with Pesto and Tenderstem, preparation step 2: Drain everything together, keeping a little of the water. — Step 2. Drain everything together, keeping a little of the water.

The finished chickpea pasta with pesto and tenderstem. — Step 3. Off the heat, stir in the pesto, zest and lemon with two tablespoons of the water until it clings. Finish with pepper.

01 / 06

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓