Trendy Manti-Inspired Chickpea Pasta
with Kumato Salsa & Goat Cheese
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with paprika chickpeas and pasta, this Kumato salsa number will have you savouring each and every bite. Compliments to the Kumato we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Parsley
1 packet
Marinated Goat Cheese
(Contains: Milk;)
2
Kumato
1 packet
Tomato Paste
1
Cucumber
1
Lemon
1 packet
Chickpeas
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
- Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
- Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, then return to saucepan with a drizzle of olive oil.
- Meanwhile, roughly chop Kumato, cucumbe, parsley and roasted almonds.
- Finely chop garlic.
- Slice lemon into wedges.
- Drain and rinse chickpeas.
- In a medium bowl, combine Kumato, cucumber, parsley, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
- Add Greek yoghurt to garlic oil mixture and combine. Season to taste.
- Return frying pan to medium-high heat with the butter and a drizzle of olive oil.
- Cook chickpeas until slightly browned, 2-3 minutes.
- Add tomato paste and paprika seasoning and cook until fragrant, 1 minute.
- Stir in reserved pasta water until combined, 1 minute. Season to taste.
- Divide orecchiette between bowls.
- Top with garlic yoghurt then spoon over paprika chickpeas.
- Sprinkle over Kumato salsa and crumble over marinated goat cheese.
- Drizzle over some goat cheese oil and almonds.
- Toss the pasta to combine just before consuming. Serve with any remaining lemon wedges. Enjoy!
