Fragrant tomato, parsley & chickpea fettuccine

This vegetarian option makes the most of fresh seasonal flavours, while also serving up protein and fragrance.

Ingredients

Serves 4
Prep time 15 minutes
Vegetarian, Vegan, Dairy Free

• 500 g fettucine
• 1 x 300g cans of chickpeas, rinsed and drained
• 4 ripe tomatoes, chopped
• 1 Spanish onion, chopped
• 2 tablespoons capers
• 1 cup chopped fresh parsley
• lemon juice, to taste
• freshly ground black pepper, to taste

How to make

1. Cook the fettucine in a large pan of boiling water until al denté, then drain.
2. Return pasta to the pan, coat with a spray of extra virgin olive oil and toss.
3. Combine the chickpeas, capers, onion, tomatoes and parsley, then add the lemon juice.
4. Season with black pepper and serve with the fettucine.

Notes

If you are not vegan or dairy free: for extra texture, try serving with crumbled ricotta or fetta thrown through. Add this last and don't mix through on the stove (instead, do so once served up in bowls).