This pasta is great for lunch. You can even make it a weekday office lunch too but be sure to pack the chick peas separately and sprinkle them on top.
1 broccoli, cut into medium sized florets
250 grams gnocchette
25 grams butter
3 shallots, sliced thinly
2 large garlic cloves, sliced
1 teaspoon chilli flakes
30 grams cream cheese
200ml pasta cooking water
50 grams Parmesan or Grana Padona cheese, grated
Juice from half a lemon
Rind from one lemon
Salt to taste
Blanch the broccoli in rapidly boiling, salted water for two minutes. Remove, the broccoli and refresh in cold water. Set aside.
Put the measured pasta in a deep sauce pan and cover the pasta by five centimetres of salted tap water. Bring to the boil. After it comes up to the boil, switch off heat and let it sit for 8 minutes. Drain and save 250ml pasta water.
In a separate fry pan or sauté pan, heat the butter and fry the shallots and garlic. When they are soft, throw in the chilli flakes. After a few seconds of frying add the pasta water. When the water comes up to the boil, add the cream cheese. Once the cream cheese is incorporated, add the gnochette and the broccoli. Stir well, remove from heat and add the lemon juice, lemon rind. Sprinkle the cheese and the roasted chick peas. Serve immediately. Serves 3-4.
FOR PUFFED CHICKPEAS
400 grams tin of chick peas drained and rinsed well
1 teaspoon harissa paste
1 teaspoon oil
Preheat oven to 190 degrees Celsius.
On a baking tray, mix the chick peas with harissa and oil. Spread well and roast in oven for 30-40 minutes until they are well roasted and popping.