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Creamy pesto chickpea pasta
Fruit and vegetables
3
garlic
cloves, finely chopped
2
shallots
(or 1 small onion), peeled and finely chopped
1 tsp
chilli
flakes (optional)
large handful fresh
basil
leaves, sliced, plus extra to serve
Tins, packets and jars
180–200g/6¼–7oz orecchiette
pasta
3 tbsp green
pesto
400g tin
chickpeas
, drained and rinsed
Cooking ingredients
1 tsp dried
oregano
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 heaped tbsp light
cream cheese
grated
Parmesan
(or an alternative vegetarian hard cheese), to serve (optional)
Other
1 tbsp oil from a jar of
sun-dried tomatoes
60g/2¼oz
sun-dried tomatoes
(drained weight), sliced
Back to recipe
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