• 0:05 Prep
• 0:15 Cook
• 4 Servings
• Capable cooks
INGREDIENTS
• 300g wholegrain spaghetti
• 14 oz can chickpeas, rinsed, drained
• 16 oz bag baby arugula leaves
• 1/2 cup fresh basil leaves
• 1/4 cup finely grated pecorino
• 2 garlic cloves, peeled, halved
• 1/3 cup lemon juice
• 1 tbs water
• 2 tbs extra virgin olive oil
• 1/2 cup drained peppadews
• Pecorino, extra, shaved, to serve
• Micro basil, to serve
DIRECTIONS
• Step 1 Cook the pasta in a large saucepan of boiling salted water following the packet directions or until al dente. Drain, reserving 1/4 cup cooking liquid. Return pasta to saucepan.
• Step 2 Meanwhile process chickpeas, rocket, basil, pecorino, garlic, lemon juice and water until finely chopped. Season. Add oil in a slow, steady stream until well combined. Reserve 1/4 cup pesto mixture.
• Step 3 Add the cooking water, peppers and remaining pesto to the pasta. Toss well to combine. Divide the pasta mixture among serving bowls. Top each with a spoonful of reserved pesto. Sprinkle with extra pecorino and micro basil.
