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How to prepare chickpea linguine with semolina and lemon

Chickpea linguine with samphire and lemon

NUTRITION: PER SERVING

CALORIES:  516KCALS
FAT:  11.7G (1.6G SATURATED)
PROTEIN:  16.6G
CARBOHYDRATES:  75.7G (2.5G SUGARS)
FIBRE:  9.6G
SALT:  0.5G

Ingredients

360g linguine
2 tbsp extra-virgin olive oil
5 sliced garlic cloves
1 finely chopped red chilli
Bunch of chopped fresh parsley stalks (reserve the leaves for later)
125ml dry white wine
90g fresh samphire
400g tin of drained and rinsed chickpeas
A squeeze of lemon juice
Chopped reserved fresh parsley leaves

Method

Cook the linguine according to the pack instructions. Reserve a mugful of the pasta cooking water, then drain well. While the pasta is cooking, heat the olive oil in a large non-stick frying pan.
Add the garlic cloves, red chilli and a bunch of chopped fresh parsley stalks (reserve the leaves for later). Cook over a medium heat for 3-4 minutes until fragrant. Pour in the white wine, then simmer for 2 minutes.
Stir in the samphire and chickpeas, then warm through. Add the drained linguine to the pan, tossing to coat. Toss with a splash of the reserved pasta water until well coated and saucy.
Season to taste with a squeeze of lemon juice, salt and plenty of black pepper, then stir in the chopped reserved fresh parsley leaves. Finish with a drizzle of olive oil.

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