Warm Chickpea Fusilli & Red Pesto Salad
Our Gluten-Free, Vegan Chickpea Fusilli pasta with fresh Red Pepper Pesto and crunchy chickpeas. Perfect for barbecues and picnics - A real crowd pleaser!
This recipe works well with any of our unfilled pastas, but the chickpea fusilli brings a slightly nutty flavour to the dish, complementing the sweetness of the red pepper pesto.
½ red onion, thinly sliced
2 tbsp red wine vinegar
1 tsp sugar
400g can chickpeas, rinsed and drained
2 tsp olive oil
2 tsp cumin seeds
150g fresh spinach
1 pack Dell'Ugo Gluten Free Chickpea Fusilli (Buy now)
50g plump sultanas
1 pot Dell'Ugo Red Pepper Pesto (Buy now)
Stir together the onion, vinegar and sugar and leave to marinate.
Preheat the oven to 180C/350F/Gas 4. Dry the chick peas on kitchen paper, toss in the oil and scatter on a non-stick baking sheet. Sprinkle over the cumin and bake for 20-25 mins or until crisp. Set aside.
Put the spinach in a small saucepan and cook over a low heat until softened and wilted. Squeeze out any liquid by pressing with the back of a wooden spoon, before roughly chopping.
Cook the pasta according to pack instructions, drain and return to the pan. Add the spinach, marinated onions, sultanas and crunchy chickpeas, drizzle over 3 tbsp pesto and toss together well. Serve warm with extra pesto to drizzle.