serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 litre chicken stock
- 400 ml passata
- 1 tbsp red pesto
- 250 g angel hair pasta
- 1 400 g tin chickpeas, drained and rinsed.
- 150 g frozen spinach
- A good handful of fresh basil leaves, roughly torn
- Parmesan cheese, to serve
Instructions
- Add the stock, passata, pesto and pasta to a pot and bring to a steady simmer. Cook until the pasta is done, approximately 12 minutes. Just before the pasta is cooked, stir through the chickpeas and spinach.
- Serve with fresh basil and shavings of parmesan cheese.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
