These quantities serve two with leftovers for lunch.
1. Heat the oven to 420 for the broccoli and bring a large pot of water to a boil for the pasta.
2. Chop 1 medium head of broccoli and part of the stem into bite size pieces. Toss in olive oil and black pepper and place in bottom of oven.
3. Cut 4 slices of double smoked bacon into 1/2 inch pieces, scissors are your best friend for this job and place in pan with a good glug of olive oil and twist of black pepper.
4. Finely chop 1 stick of celery and 1/4 of large onion and add to the bacon. Allow to slowly soften.
5. In a food processor, place 1/2 can of rinsed chickpeas, preferably organic, 4 tablespoons of tahini, 4 large cloves of garlic, a pinch of sea salt, lots of back pepper, 1/2 cup of olive oil and blend to a paste.
6. When pot of water comes to a boil add a teaspoon of salt, return to the boil reduce heat slightly and add 4 large handfuls of wholewheat fusili.
7. Remove broccoli from oven when peaks are browning and set aside.
8. Roughly chop 1/2 tomato and set aside.
9. When pasta is almost cooked add the remaining 1/2 can of rinsed chickpeas to the bacon together with the "hummus" mixture from the food processor.
10. Add 1/2 cup of the pasta water to the bacon and stir to incorporate a smooth sauce. Allow to warm through.
11. Drain the pasta when al dente and add to the sauce. Remove from the heat and stir to combine.
12. Divide the pasta and sauce between two plates top with chopped tomato and roasted broccoli, serve with extra black pepper.
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