Rigatoni with Chickpea, Broccoli and Parmesan

Ingredients:

250 grams rigatoni pasta
200 grams chickpeas
200 grams broccoli
100 grams cherry tomatoes
10 grams basil
2 tbsp parmesan cheese
1 cloves garlic
1 tbsp almonds
1 brown onion
1 lemon
extra virgin olive oil*
salt & pepper*

*pantry item

Prep:

– pop a pan of salted water on to boil
– peel and finely chop onions
– wash and chop tomatoes
– drain and rinse chickpeas
– peel and crush garlic
– wash basil, pick leaves and chop
– coarsely chop or crush almonds

Method:

1. Cut small florets from broccoli. Coarsely grate stem.
2. Boil pasta according to packet directions. Add broccoli in last minute of cooking. Drain and reserve a little cooking water. Cover pasta to keep warm.
3. Heat oil in an extra large, deep frying pan over a medium heat. Add onion and broccoli stem. Stir occasionally until soft.
4. Add tomatoes, chickpeas and garlic. Stir occasionally for about 2 to 3 minutes, or until tomatoes are tender. Remove from heat.
5. Finely grate rind from lemon and squeeze juice into the pasta.
6. Stir pasta and a little of the reserved cooking water into chickpea mixture.
7. Serve pasta topped with almonds, parmesan, basil and lemon rind.