Chickpea pasta with turnip tops, lupini and chili

Ingredients

For 1 serving

• Chickpea pasta70 g
• Broccoli rabe250 g
• Lupini beans80 g
• Garlic2 cloves
• Chili pepper0.5
• Nutritional yeast8 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: lupin,

In season: November – March

Method

1. Bring a large pan of water to the boil and add salt once boiling.
2. Meanwhile prepare the turnip tops: keep the tender leaves and florets, discard the tough stems and large leathery leaves, and wash well. Peel the lupin beans by pressing them between your fingers; peel the garlic and slice the chilli.
3. Drop the turnip tops into the boiling water and after 4 minutes add the chickpea pasta to the same water; cook for the time on the packet, until al dente.
4. Meanwhile heat the oil in a large frying pan over a medium-low heat with the garlic and chilli for 1–2 minutes, until the garlic is just golden, then add the lupins and toss for 2 minutes.
5. Drain the pasta and greens, keeping a ladle of cooking water, tip them into the pan and toss over a high heat for a minute with a splash of the water, until the sauce comes together; finish with the nutritional yeast.