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Kale and chickpea linguine with a nutty crunch


Serves: 2
timePrep time: 15 mins
timeTotal time:
Kale and chickpea linguine with a nutty crunch
Recipe photograph by Emmas Guscott

Kale and chickpea linguine with a nutty crunch

This recipe has a crumb to go nuts for! The iron-rich kale works just as well with whatever nuts you have in the storecupboard – try walnuts, pine nuts or pistachios.

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
597Kcal
Fat
16gr
Saturates
2gr
Carbs
82gr
Sugars
3gr
Fibre
14gr
Protein
24gr
Salt
0.2gr

Nadine Brown

Nadine Brown

When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown

Nadine Brown

When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes

Ingredients

  • 30g stale sourdough, or other rustic bread
  • 15g hazelnuts
  • 4 tsp olive oil
  • 2 tbsp finely
  • chopped parsley
  • zest and juice of 1⁄2 a lemon
  • 150g dried linguine
  • 3 garlic cloves, finely sliced
  • 1⁄4 tsp chilli flakes
  • 1 x 400g tin chickpeas, rinsed and drained
  • 100g curly kale

Step by step

  1. Pulse the bread and hazelnuts in a mini food processor until you have a rough crumb. Heat 3 teaspoons of oil in a frying pan and add the breadcrumb mixture. Toast over a medium heat for 2-3 minutes, stirring, until crisp and golden. Transfer to a bowl to cool before combining with the parsley and lemon zest. Season and set aside.
  2. Bring a large pan of salted water to the boil. Cook the pasta until al dente, about 10 minutes.
  3. Meanwhile, heat 1 teaspoon of oil in a large frying pan over a low heat. Add the garlic and cook for 1 minute until fragrant before adding the chilli flakes and cooking for another minute. Add the chickpeas, kale and a splash of water. Stir together, cover and cook for 3-4 minutes until the kale has softened.
  4. Drain the pasta, reserving a large cupful of the pasta water. Add the linguine to the chickpea and kale mixture, along with 150ml of the pasta water. Toss together to coat. Stir in the lemon juice then season to taste. Add a splash more pasta water if it seems a little dry. Serve topped with the nutty crumb.

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