San Remo Pulse Pasta Penne 250g
1/2 head broccoli, chopped into small florets
1/4 butternut pumpkin, peeled and cubed
extra virgin olive oil
1 tsp chilli flakes
Sea salt flakes
1/2 tin chickpeas, drained
1 zucchini, spiraled
1/4 fennel, thinly shaved
1/4 cup dukkah
1/4 cup roasted almonds, halved
- Preheat oven to 190C.
- Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain well and cool, then drizzle with olive oil to coat the pasta evenly.
- Place the broccoli and pumpkin on a lined baking tray, drizzle with olive oil, chilli flakes and salt flakes and bake for 15-20 minutes until golden.
- Toss the chickpeas with a drizzle of olive oil and set aside.
- Begin to assemble the bowl by dividing the pasta between two bowls. Place the broccoli, pumpkin, chickpeas, zucchini and fennel around the bowl and sprinkle with dukkah and roasted almonds.