Chickpea pasta with tempeh, zucchini and mint

Ingredients

For 1 serving

• Chickpea pasta70 g
• Tempeh80 g
• Zucchini200 g
• Mint4 g
• Garlic1 clove
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile dice the tempeh into cubes of about 1 cm; wash and trim the courgettes and cut them into julienne; crush the garlic clove.
2. Heat the oil in a wide frying pan over medium heat with the garlic and fry the tempeh for 5 minutes, turning, until golden.
3. Add the courgettes, season with salt and cook for 4 minutes over medium-high heat, stirring, until just wilted but still crisp; remove the garlic.
4. When the water boils, salt it and cook the chickpea pasta for the time on the packet, tasting it: it overcooks easily, so drain it as soon as it is al dente, keeping a little cooking water.
5. Toss the pasta in the sauce for 1 minute with a splash of cooking water and, off the heat, finish with torn mint, grated lemon zest and black pepper.