Broccoli Pesto Pasta with Spicy Chickpeas
20 min
Veggie
61398
For 2 Portions
160 g
orecchiette
140 g
chickpeas
20 g
almond
20 g
Parmesan
7 g
parsley, fresh
7 g
basil, fresh
2/3
broccoli
4 tbsp
olive oil
2 clove(s)
garlic
1 tsp
cayenne pepper
1 tsp
paprika powder, sweet
salt
1. All set?
2. Cook the pasta al dente according to package directions. Reserve some pasta water when draining.
3. Wash broccoli and chop into small pieces, including the stalk.