To Serve: Grated Parmesan
Cook Time: 0020 Serves: 01
Prepare all the components. Cook the pasta according to instructions (cook 1-2 mins less for al dente). Add the chickpeas to the pasta for the last min to cook. Drain and rinse under cold water and set aside.
Finely chop the capers, peel/shave the courgette into strips, finely chop the mint. In a dry hot frying pan add the pine nuts and toast until golden - be careful as it will turn quickly.
Stir the pasta with the Tangy Pea Sauce in a bowl. Add the lemon juice, dukkah, mint, capers, and lots of black pepper and mix together. Fold through the shaved courgette and toasted pine nuts.
Serve the pasta with optional grated parmesan, a drizzle of balsamic vinegar and chilli flakes.
Heat a medium saucepan on medium/high heat, and addd the olive oil. Once hot add the onion and carrot with a pinch of salt and cook until soft and translucent, about 5-8 mins.
Add the chopped oregano and thyme and cook until fragrant, about 1-2 mins.
Add the sauce and beans and bring to a simmer before adding in the bay leaves. Cook for 10-15 mins on medium heat.
Serve with a drizzle of olive oil, pesto, sliced kalamata olives and some crusty bread!