Chickpea pasta salad with octopus and celery

Ingredients

For 1 serving

• Chickpea pasta60 g
• Octopus120 g
• Celery50 g
• Lemon juiceto taste
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish, celery,

In season: May – September

Method

1. Rinse the octopus under cold water and bring a pan of unsalted water to the boil; holding it by the head, dip the octopus in and lift it out 3 times so the tentacles curl, then leave it in.
2. Cook over low heat, at a bare simmer, for about 40 minutes, until a fork slides in without resistance; turn off the heat and let it cool in its water for 10 minutes so it stays tender.
3. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the chickpea pasta; cook for the time on the packet, usually 7–8 minutes, until al dente, then drain and cool under cold water.
4. Wash the celery, remove the toughest strings with a vegetable peeler and slice thinly; chop the parsley.
5. Drain the octopus and cut it into roughly 2 cm pieces.
6. In a bowl dress the pasta, octopus and celery with the olive oil, lemon juice, parsley, a pinch of salt and black pepper and toss.