• Penne With Chickpea, Broccoli And Parmesan
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Penne With Chickpea, Broccoli And Parmesan

Penne With Chickpea, Broccoli And Parmesan

  1. 10 g Shaved Parmesan
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 0 Each Red Onion
  4. 125 g Penne Pasta
  5. 1 Each Lemon
  6. 1 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 100 g Chickpeas
  9. 50 g Cherry Tomatoes
  10. 75 g Broccoli
  11. 5 g Basil
  12. 1 tbsp Almonds
  1. 20 g Shaved Parmesan
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 250 g Penne Pasta
  5. 1 Each Lemon
  6. 1 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 200 g Chickpeas
  9. 100 g Cherry Tomatoes
  10. 150 g Broccoli
  11. 10 g Basil
  12. 2 tbsp Almonds
  1. 30 g Shaved Parmesan
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 375 g Penne Pasta
  5. 2 Each Lemon
  6. 2 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 300 g Chickpeas
  9. 150 g Cherry Tomatoes
  10. 225 g Broccoli
  11. 15 g Basil
  12. 3 tbsp Almonds
  1. 40 g Shaved Parmesan
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 500 g Penne Pasta
  5. 2 Each Lemon
  6. 2 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 400 g Chickpeas
  9. 200 g Cherry Tomatoes
  10. 300 g Broccoli
  11. 20 g Basil
  12. 4 tbsp Almonds
  1. 60 g Shaved Parmesan
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Onion
  4. 750 g Penne Pasta
  5. 3 Each Lemon
  6. 3 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 600 g Chickpeas
  9. 300 g Cherry Tomatoes
  10. 450 g Broccoli
  11. 30 g Basil
  12. 6 tbsp Almonds

Prep:

  1. Wash, remove leaves and shred basil.
  2. Peel and crush garlic.
  3. Wash and halve tomatoes.
  4. Cut small florets from broccoli & coarsely grate stem.
  5. Pop a pan of salted water on to boil.
  6. Peel and finely chop onions.
  7. Coarsely chop or crush almonds.
  8. Drain and rinse chickpeas.

Method:

  1. Heat oil in an extra large, deep frying pan over a medium heat. Add onion and broccoli stem. Stir occasionally until soft.
  2. Boil pasta for 11 minutes or until al dente. Add broccoli in the last 3 minutes of cooking. Drain and reserve a little cooking water. Cover pasta to keep warm.
  3. Finely grate rind from lemon and squeeze juice into the pasta. Stir pasta and a little of the reserved cooking water into chickpea mixture.
  4. Add tomatoes, chickpeas and garlic. Stir occasionally for about 2 to 3 minutes,or until tomatoes are tender. Remove from heat.
  5. Serve pasta topped with almonds, parmesan, basil and lemon rind.
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