Image by Jeremy Simons
Ingredients (14)
- 200g chickpea spirals pasta (see tip)
- 120g (3/4 cup) frozen peas
- 150g sugar snap peas, halved diagonally
- 2 tsp extra virgin olive oil
- 250g chicken breast fillet, thinly sliced
- 12 truss cherry tomatoes
- 3 garlic cloves, crushed
- 1/2 tsp chilli flakes
- 2 tsp finely grated lemon rind
- 1 egg
- 60ml (1/4 cup) Bulla Cooking Cream
- 2 1/2 tbsp fresh lemon juice
- 25g (1/3 cup) finely grated parmesan
- 80g baby rocket
Method
Show ingredient quantity- Step 1 Cook pasta200g chickpea spirals pasta (see tip) in a large saucepan of salted boiling water following packet directions or until al dente, adding the frozen peas120g (3/4 cup) frozen peas and sugar snap peas150g sugar snap peas, halved diagonally for the last 2 minutes of cooking time. Reserve 60ml (1/4 cup) pasta cooking liquid. Drain pasta. Return to pan.
- Step 2 Meanwhile, heat the oil2 tsp extra virgin olive oil in a large non-stick frying pan over medium-high heat. Cook the chicken250g chicken breast fillet, thinly sliced and tomatoes12 truss cherry tomatoes, turning, for 2-3 minutes or until the chicken is cooked through and tomatoes are softened slightly. Add the garlic3 garlic cloves, crushed, chilli flakes1/2 tsp chilli flakes and lemon rind2 tsp finely grated lemon rind and cook, stirring, for 1 minute or until aromatic. Set aside.
- Step 3 Whisk the egg1 egg, cream60ml (1/4 cup) Cooking Cream, lemon juice2 1/2 tbsp fresh lemon juice and half the parmesan25g (1/3 cup) finely grated parmesan in a jug until combined.
- Step 4 Add the chicken mixture and egg mixture to the hot pasta. Quickly toss to coat in the sauce, adding a little reserved cooking liquid, if necessary. Add the rocket80g baby rocket and toss to combine. Serve pasta scattered with the remaining parmesan.