ADAM SWANSON'S CHICKPEA & SPINACH SUGO
1 packet San Remo Gluten Free Spirals
1 ½ tins of chickpeas, strained
1 cup English spinach, sliced thinly
4 tbsp olive oil
2 garlic cloves, sliced thinly
1 tbsp rosemary, finely chopped
¼ cup of flat leaf parsley, chopped finely
4 cup chicken stock
Salt & pepper
½ cup pecorino,
Cook pasta as per packet direction
Place half of the chickpeas into a food processor and blend to a paste.
Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3mins stirring continually.
Add the whole chickpea’s and chickpea paste. Cook on a low heat for 5mins. Add the chicken stock, spinach, rosemary and cook for a 5mins.
Once pasta is al dente, strain, add the pasta to pan. Turn off the heat and toss through the parsley.
Serve with grated pecorino on top.
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