Chilli-and-lime chickpea pasta
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- Hannah Lewry
- 4
- Easy
- 10 minutes
- 20 minutes
- Domaine Grier Rosé
“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
Ingredients
- 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
Cooking Instructions
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.
Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen
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