Chorizo, tomato and chickpea pasta
120 g, penne
100 g, chopped
chickpeas, canned, rinsed, drained
⅔ cup(s), (120g)
2 medium, vine-ripened, chopped
fresh flat-leaf parsley
½ cup(s), coarsely chopped
2 tsp, extra virgin
- Cook the pasta in a saucepan of boiling salted water, following packet directions or until al dente. Return pasta to the pan.
- Meanwhile, heat a medium non-stick frying pan over medium heat. Cook chorizo, stirring occasionally, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
- Add the chickpeas, chorizo, tomato, parsley and oil to the pasta. Season with salt and freshly ground black pepper and combine.