Broccoli pesto spaghetti with honey glazed chickpeas
Preheat the oven to 180C. Bring a stovetop steamer to boil or use a pan in which you can fit colander snuggly. Line a rimmed baking tray with parchment paper. Cut broccoli in roughly equal-sized florets. Place in the prepared stovetop steamer and cover with a fitting lid. Steam for 6 min. Place the steamed broccoli in food processor, add garlic, crème fraiche, 30 gr soy sauce, grated parmesan and 40 gr pine nuts. Process for one minute, scraping sides of the bowl if needed, to obtain a thick sauce.
In a medium bowl, whisk honey, 50 gr soy sauce, tomato paste and oil. Add to the drained chickpeas and mix to coat. Place chickpeas on the prepared baking tray and cook in the oven for 20 min. Take out and let cool slightly.
Bring water to boil in a large pan, season with salt generously and cook the spaghetti al dente according to the packaging instructions. Drain the spaghetti, saving 100 ml of cooking water. Mix spaghetti, saved water and the broccoli sauce in a large pan. Stir together over medium heat for one minute. Divide spaghetti over four plates and top with roasted chickpeas.
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