Main Meals

Chilli-and-lime chickpea pasta

4
Easy
10 minutes
20 minutes

“Adding pasta water to the pan in this recipe creates a buttery sauce and extra Parmesan helps it to cling to the pasta. Always eat this piping hot.”  – Hannah Lewry

Wine/Spirit Pairing
Domaine Grier Rosé
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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
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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