Romanesco, chickpea and fennel linguine
A delicious vegetarian recipe for romanesco, chickpea and fennel linguine.
Servings 4
Calories 431kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion thinly sliced
- 1 fennel thinly sliced
- 2 cloves garlic crushed
- 1 romanesco broken into florets, or use a cauilflower
- 240 g cooked chickpeas drained and rinsed (1 regular tin)
- Small handful flat leaf parsley finely chopped
- 1 lemon juiced
- Small handful pine nuts toasted
- pinch Chilli flakes optional
- Salt and pepper optional
- 250 g linguine or other pasta
Instructions
- Heat the olive oil in a large wok or saucepan.
- Add the sliced onion and fennel, stir well and cook over a low heat for around 10 minutes until softened. Add the garlic, stir, and cook for a further two minutes.
- Add the romanesco florets and continue to stir fry for 10-15 minutes until softened. You can leave it with a little crunch, or cook it until soft depending on your preference.
- In the meantime cook the linguine according to the packet instructions.
- When the romanesco has started to soften stir through the chickpeas, lemon juice, parsley, pine nuts and chilli flakes if using. Season to taste.
Notes
Nutritional information is approximate and is intended as a guide only.