Courgette and Pesto Spelt Pasta with Toasted Chickpea Croutons by Holly White
Ingredients
1x 400g can Biona Chickpeas
20ml Biona Coconut Aminos
Sea salt and pepper
200g Biona Spelt Wholegrain Fusilli
2 x Shallots, finely sliced
1 x Courgette cut into half moon shapes
8-10 cherry tomatoes
2 tablespoons Biona Pesto
2 tablespoons nutritional yeast
1 tablespoon lemon zest
Salt & Pepper
To serve:
Olive oil, fresh basil.
Method
- Drain your chickpeas and pat dry as much as possible.
- Oil an oven dish and add your chickpeas and pour over your coconut aminos coating them well.
- Roast at 200* C for 18-20 minutes, agitating the pan throughout to ensure they don’t stick.
- Cook the pasta as per instructions.
- In the meantime, add your cherry tomatoes to the roasting tray with the chickpeas for the last 10 minutes.
- Lightly fry the courgette and shallots in plenty of olive oil.
- Once they start to crisp up and go golden, reduce the heat to the lowest setting.
- Drain your pasta saving a small amount - 1/2 a mug - of the pasta water.
- Add your drained pasta to the pan and add your pesto stirring all well to combine.
- Add a little of the pasta water to loosen it out if needed. Add your nutritional yeast and lemon zest.
- Remove your chickpeas and cherry tomatoes from the oven.
- Place a portion of your pasta on a plate and top with roasted tomatoes, toasted chickpeas, fresh basil and a final seasoning of crushed pepper and sea salt.
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