Rosemary and Chickpea Pasta
2 tablespoons olive oil
1/2 onion, finely diced
800 gram tin crushed tomatoes
400 gram tin chickpeas
1 carrot, peeled and grated
1 tablespoon fresh rosemary, finely chopped
500 grams penne
freshly ground pepper
1 - Cook the penne in a large saucepan of salted water according to the time on the packet, or until the pasta is al dente. Drain.
2 - Meanwhile, heat the olive oil in a saucepan over a medium low heat. Saute the onion gently until golden and tender.
3 - Add the tomatoes, grated carrot and rosemary, and bring to the boil. Turn the heat down and simmer until the sauce is nice and thick.
4 - Add the chickpea and lots of freshly ground pepper, and cook for another 5 minutes. Remove half the sauce and puree it. Add the puree back into the pan with the rest of the sauce, heat through and then serve over the penne.
Green salad
2 handfuls mixed lettuce leaves
1 ripe avocado, diced
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon dijon mustard
Put the lettuce and avocado into a bowl. Mix the oil, vinegar and mustard together in a small cup, then pour over the salad. Toss to combine, then serve immediately.
I make a similar pasta but start by frying up some celery for extra crunch and healthiness (I'm not sure the shaved parmesan I put on top is particularly healthy, mind you...!)
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