Whole wheat pasta with chickpea cream and squid

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Cooked chickpeas80 g
• Squid130 g
• Garlic1 clove
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile rinse and drain the chickpeas and blend them with half the olive oil, the rosemary needles, a pinch of salt and a small ladle of hot water from the pan until smooth.
3. Rinse the cleaned squid, pat dry and cut into roughly 1 cm rings.
4. A few minutes before the pasta is ready, heat the remaining oil in a frying pan over high heat with the crushed garlic and sauté the squid for 2 minutes, until white and opaque; season with salt and remove the garlic. Cooked longer, squid turns rubbery.
5. Drain the pasta, dress it with the chickpea cream and top with the squid and black pepper.