ANCHOVY, CHILLI AND LEMON BUTTERED CHICKPEA PASTA
“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.”
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes
Woolworths chickpea
pasta 250 g
butter 100 g
anchovy fillets 6
garlic 2 cloves, minced
chilli flakes 1 t
sage 10 g
Tenderstem broccoli 250 g, blanched
roasted salted almonds 50 g, chopped
Parmesan, grated, for serving
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.
WHEAT-AND GLUTEN-FREE
WINE: Domaine Grier Rosé
