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Tagliatelle with chickpeas

A quick pasta using chickpeas

Tagliatelle with chickpeas
Photo: Marina Oliphant

Ingredients

  • 350g tagliatelle
  • 200g fresh green peas (about 500g unpodded)
  • 1 bunch asparagus (cut into 3-4cm lengths)
  • 1 cup water
  • Melt 60g butter
  • 2 eschalots (chopped)
  • 2 lemons (grated)
  • 300ml pouring cream
  • 1/4 cup lemon juice
  • 50g parmesan (grated)
  • salt and pepper
  • 400g can chickpeas (rinsed)
  • 1/2 cup reserved cooking water
  • handful of parsley (chopped)
  •  

Method

Cook 350g tagliatelle in salted boiling water for 6 minutes. Add 200g fresh green peas (about 500g unpodded) and 1 bunch asparagus (cut into 3-4cm lengths) and cook for 3-4 minutes or until pasta is al dente. Drain, reserving 1 cup water. Melt 60g butter in a frying pan over medium heat and add 2 eschalots (chopped). Cook for 2-3 minutes, then remove from heat. Place zest of 2 lemons (grated) and 300ml pouring cream in a pan and bring to the boil. Reduce heat and simmer for 2 minutes. Add ¼ cup lemon juice, 50g parmesan (grated), salt and pepper and remove from heat. Add pasta, vegetables and 400g can chickpeas (rinsed) to frying pan. Pour over cream, 1/2 cup reserved cooking water and toss to combine. Serve scattered with a handful of parsley (chopped) and parmesan.

Main ingredient:
Chickpeas
Cuisine:
Italian
Course:
Lunch

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