Tomato and capsicum orecchiette

Name: Tomato and capsicum orecchiette
Cook time: 20 min
Yield: 1

with chickpeas and basil pesto

Ready in around 20 mins

RECIPE FACT:

The translation of “orecchiette” from Italian, is little ears and refers to the shape of the pasta.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE ORECCIETTE:

Once the water is at a rolling boil, add the orecchiette pasta and cook for 9-10 mins. Drain well into a colander and drizzle with oil to stop from sticking.
2. TO PREPARE THE VEGETABLES:

Place the chickpeas into a sieve and rinse under cool running water and drain well. Slice the silverbeet into ½ cm strips. Slice the roasted red capsicum into ½ cm strips. Using half the carrot, peel and grate. Finely chop the curly parsley discarding the stalks and set aside.
3. TO COOK THE TOMATO AND CAPSICUM SUGO:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the capsicum and carrot and cook for 1-2 mins. Add the silverbeet, half the chickpeas and cook for 1-2 mins. Pour in the tomato and rosemary sugo, season with salt and cook for 1-2 mins. Add the orecchiette and cook for a further 30-60 secs.
TO SERVE:

Spoon tomato and capsicum orecchiette into a bowl. Dollop with basil pesto and sprinkle over vegetarian Parmesan cheese and parsley.