Courgette and feta pasta e ceci
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Courgette and feta pasta e ceci
Sweet, in-season yellow courgettes form the base of this sauce, topped with salty feta, lemon and dill for an easy weeknight meal
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
585Kcal
Fat
22.5gr
Saturates
8gr
Carbs
71gr
Sugars
5gr
Fibre
10gr
Protein
19gr
Salt
0.5gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 2 tbsp olive oil, plus extra to drizzle
- 25g unsalted butter
- 2 large yellow courgettes, sliced into half moons
- 2 shallots, finely diced
- 3 garlic cloves, finely crushed
- 1 x 570g jar Bold Bean Co Queen chickpeas
- 1 tbsp Worcestershire sauce (or Henderson’s relish if vegetarian)
- 1 tbsp wholegrain mustard
- 300g mezzi rigatoni
- 2 tbsp crème fraîche
- juice of 1 lemon
- 30g feta, crumbled
- ½ x 20g pack dill, leaves torn
Step by step
- Add the olive oil and butter to a pan over a medium heat. Once the butter has melted, add the sliced courgettes and season. Cook over a medium heat for 15 minutes, or until the courgettes are soft.
- Add the shallots and garlic and turn the heat up to medium-high. Cook for a further 3 minutes, before adding the jar of chickpeas, including the liquid from the jar. Fill up the empty jar a third of the way with water and add that too. Season with Worcestershire or relish, mustard, salt, and pepper. Simmer over a medium-low heat for 15 minutes.
- Cook the pasta according to pack instructions. When it’s almost cooked and the pasta water is cloudy, add a ladleful (around 100ml) to the courgette mixture, then drain the pasta.
- Add the cooked pasta, crème fraîche and lemon juice to the courgettes and chickpeas and stir through. Divide among bowls and top with crumbled feta, dill and a drizzle of olive oil.
