Chickpea Casarecce with Tuna, Lemon & Fresh Herbs

Ingredients

GF

20 minutes

4

• 250g Barilla Chickpea Casarecce OR pasta of your choice
• Extra virgin olive oil
• 5-6 cloves garlic, crushed
• Pinch of chili flakes, to your taste
• 1 x 185g can good quality tuna, drained
• 1 bunch chives, finely chopped
• 1 bunch basil, roughly chopped
• 1 small bunch parsley (about 1 cup), finely chopped
• 3 cups baby spinach
• Zest of 1 lemon
• Juice of half a lemon
• 1 medium red onion, finely sliced
• 80g parmesan, finely grated
• Sea salt
• Black pepper

Method

1. Cook the pasta in salted boiling water 2 minutes under the cooking time suggested on the packet.
2. Reserve roughly ¼ cup pasta water.
3. Drain pasta and set aside.
4. In a large saucepan drizzle some olive oil and then add the garlic and chili.
5. Sauté for 1-2 minutes on low to medium heat until fragrant.
6. Add the tuna, chives, basil, parsley, baby spinach, cooked pasta, lemon zest and juice, red onion, parmesan, a little pasta water - adding more as needed, salt and pepper to taste, then stir to combine.
7. Sauté over medium heat for 1-2 minutes until the spinach has wilted.
8. Taste for salt and pepper.
9. Serve and enjoy!