Tthese delightful seashell pasta go swimming in our souped-up tomato sauce! This heart- and tummy- warming creation is created by cooking plump cherry tomatoes until they burst. They’re then incorporated along with a generous helping of chickpeas into a pan of garlic, shallot and tomato paste. Wilted spinach, a hearty sprinkle of Parmesan and a sprig of fresh parsley round out this filling and nutritious meal.
INGREDIENTS
conchiglie pasta 60 g
chickpeas 50 g
olive oil 10 ml
onion 20 g
garlic 1 clove
capers 5 g
celery root 70 g
peanuts 20 g
salt 1/4 tsp
pepper 1/4 tsp
paprika 1/4 tsp
tomato 50 g
butter 20 g
parmesan cheese 10 g
parsley 5 g