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Chickpea Casarecce with Tuna, Lemon & Fresh Herbs

Ingredients

GF
20 minutes
4
  • 250g Barilla Chickpea Casarecce OR pasta of your choice
  • Extra virgin olive oil
  • 5-6 cloves garlic, crushed
  • Pinch of chili flakes, to your taste
  • 1 x 185g can good quality tuna, drained
  • 1 bunch chives, finely chopped
  • 1 bunch basil, roughly chopped
  • 1 small bunch parsley (about 1 cup), finely chopped
  • 3 cups baby spinach
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 medium red onion, finely sliced
  • 80g parmesan, finely grated
  • Sea salt
  • Black pepper

Method

  1. Cook the pasta in salted boiling water 2 minutes under the cooking time suggested on the packet.
  2. Reserve roughly ¼ cup pasta water.
  3. Drain pasta and set aside.
  4. In a large saucepan drizzle some olive oil and then add the garlic and chili.
  5. Sauté for 1-2 minutes on low to medium heat until fragrant.
  6. Add the tuna, chives, basil, parsley, baby spinach, cooked pasta, lemon zest and juice, red onion, parmesan, a little pasta water - adding more as needed, salt and pepper to taste, then stir to combine.
  7. Sauté over medium heat for 1-2 minutes until the spinach has wilted.
  8. Taste for salt and pepper.
  9. Serve and enjoy!

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