Chickpea pasta with lupins, lemon and parsley

Ingredients

For 1 serving

• Chickpea pasta80 g
• Lupini beans120 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Parsley8 g
• Garlic1 clove
• Zucchini120 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lupin,

Method

1. Bring a pot of water to the boil. Meanwhile wash and trim the courgettes and cut them into julienne; peel the lupins; crush the garlic; chop the parsley.
2. Salt the water and cook the chickpea pasta for the time on the packet, no longer.
3. Meanwhile heat the oil in a wide pan over medium heat and fry the garlic for a minute, until golden; add the courgettes and cook for 3 minutes, until just wilted.
4. Add the lupins, the lemon zest and juice and a ladle of the pasta water; remove the garlic.
5. Drain the pasta and toss it in the sauce for a minute over medium heat, until well coated; finish with the parsley, pepper and a little salt if needed.