Ingredients

Method

• 250 g Woolworths chickpea pasta
• 100 g butter
• 6 anchovy fillets
• 2 cloves garlic, minced
• 1 t chilli flakes
• 10 g sage
• 250 g Tenderstem broccoli, blanched
• 50 g roasted salted almonds, chopped
• Parmesan, grated, for serving

Method

Ingredients

1. Cook the pasta until al dente, then drain, reserving one ladleful of cooking water.

2. Melt the butter in a frying pan and add the anchovies. Using a wooden spoon, smash the anchovies so they almost dissolve in the butter.

3. Add the garlic, chilli and sage and fry for 1 minute. Add the pasta water and stir to emulsify.

4. Toss the pasta with the sauce in the pan. Serve with the broccoli, almonds and Parmesan.

Cook's note: Chickpea pasta is gluten free and has a slightly nutty flavour, making it a tasty alternative.

Find more pasta recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen