Whole wheat orecchiette with peas, tempeh and cherry tomatoes

Ingredients

For 1 serving

• Whole wheat pasta60 g
• Peas100 g
• Tempeh110 g
• Cherry tomatoes120 g
• Garlic1 clove
• Fennel seeds1 teaspoon
• Extra virgin olive oil1 tablespoon
• Chili pepper0.3
• Saltto taste

Contains: gluten, soy,

In season: May – July

Method

1. Put a pot of water on for the pasta. Meanwhile crumble the tempeh with your fingers, wash and halve the cherry tomatoes, crush the garlic and slice the chilli.
2. Heat the oil in a wide pan over medium heat and fry the tempeh with the garlic, fennel seeds and chilli for 5–6 minutes, stirring, until golden and fragrant like sausage.
3. Add the cherry tomatoes and peas with half a glass of water, salt and cook for 8 minutes over medium heat, until the tomatoes have collapsed and the peas are tender. Remove the garlic.
4. When the water boils, salt it and cook the wholewheat orecchiette for the time on the packet, until al dente; drain, keeping a ladle of cooking water.
5. Tip the pasta into the sauce and toss for a minute over medium heat with a splash of cooking water, until well coated, and serve.