The combination of the nutty flavour of chickpeas with the meaty flavour of the mushrooms works really well with pasta. I like to add bacon strips to this meal, but strictly speaking they're not necessary, as the cheese, nuts and chickpeas contribute quite enough protein. This meal is a quick and tasty weekday meal. I like to serve this with a mixed salad, preferably incorporating watercress or rocket, for their peppery flavour. The quantities shown in this recipe serve 2.
Ingredients
- 200g Pasta
- 150g Tinned Chickpeas
- 150g Mushrooms, chopped
- 2 cloves Garlic, finely chopped
- 50g Bacon, cut into strips
- 25g Walnut pieces
- 3 tbsp Fresh parsley, chopped
- Freshly ground Black pepper
- 25g Parmesan, grated
Method
- Cook the pasta according to the instructions (usually boil for 10 - 15 minutes). Add the chickpeas about a minute before the end of the cooking time.
- Fry the bacon, mushrooms and garlic in the bacon fat for 5 minutes, or until teh bacon is cooked through and the mushrooms have softened.
- Drain the pasta and mix with the mushroom mix.
- Transfer teh pasta to serving dishes and scatter the remaining ingredients over the top. Serve immediately.