Cold chickpea pasta with grilled vegetables

Ingredients

For 1 serving

• Chickpea pasta80 g
• Bell peppers100 g
• Zucchini100 g
• Eggplant100 g
• Extra virgin olive oil1 tablespoon
• Balsamic vinegar1 teaspoon
• Basilto taste
• Saltto taste

Contains: sulphites,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils; meanwhile heat a griddle or ridged pan over high heat.
2. Wash the peppers, courgettes and aubergine; remove the stem and seeds from the pepper and cut it into wide strips; slice the courgettes and aubergine lengthways about half a centimetre thick.
3. Grill the vegetables on the hot griddle for 3–4 minutes per side, until marked with dark lines and soft; work in batches without overlapping them.
4. Meanwhile add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente; drain and cool it under a trickle of cold water, then drain well.
5. Cut the grilled vegetables into thin strips and dress them in a bowl with the olive oil, balsamic vinegar, a pinch of salt and torn basil.
6. Toss the pasta with the vegetables and leave to infuse for 10 minutes before serving.