Products used in this recipe
Smokey Chick Pea Pasta With Broccoli Pesto
Yield: 10 Servings
Yield: 10 Servings
Smoky chickpea pasta with broccoli pesto is a tasty, hearty dish with a rich, smoky flavor and fresh, vibrant pesto.
Instructions:
1. Pat dry Edgell Chick Peas, toss with smoked paprika. Roast at 180°C for 20 minutes. Set aside.
2. Steam frozen Edgell Broccoli. Transfer 200g of broccoli to a food processor. Add chives, garlic, lemon juice, 350g sunflower seeds, salt, pepper and olive oil. Blend to a chunky paste.
3. Cook pasta following packet directions. Drain and return to pot, add remaining broccoli and heat through. Add broccoli pesto and chick peas, stir to combine.
4. Serve with remaining sunflower seeds.
