250 grams gluten free pasta (I use Ceres Organics quinoa and rice penne)
1 corn cob, husk removed
¼ cup olive oil for sautéing
4 cloves garlic, finely diced
1 red capsicum, finely diced
400 gram can chickpeas, drained and rinsed well
1 spring onion, green part thinly sliced
2 medium zucchini, sliced very thinly (ideally on a mandoline)
Large handful fresh basil, roughly sliced
100 grams rocket or baby kale leaves
1 ½ cups finely grated parmesan
Sea salt and cracked black pepper
Chickpeas add a yummy source of vegetarian protein and the zucchini and rocket are only added at the last minute, to ensure they retain lots of crunch. Be generous with the parmesan.
Bring a medium sized pot of water to a boil. Add the corn and cook for 2 minutes before draining. use a sharp knife to cut lengthwise down the cob to remove the corn kernels. Set aside until ready to use.
Heat the olive oil in a sauté pan over a medium heat. Add the garlic and capsicum. Cook gently (do not allow garlic to brown at all) for 4 minutes. Add the chickpeas, mix well and cook for a further 3 minutes. Add the spring onion and stir through.
While this is cooking bring a large pot of water to a boil. Cook the pasta according to the packet instructions. Retain 1/8 cup of the cooking water.
Drain pasta well and add the to the sauté pan along with the pasta water. Toss well before removing from the heat and adding the corn, zucchini, rocket and basil. Season very generously before thoroughly mixing together. Stir through the parmesan cheese.
Serve immediately topped with additional fresh herbs and parmesan.