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Gluten-Free Chickpea Pasta with Lemon, Ricotta and Dried Figs

 

 Ingredients

Chickpea pasta

Fresh Ricotta

Organic meyer lemon, grated zest and juice

Grated aged parmesan

Salt

Pepper

4 dried Calimyrna figs cut into thin slices

Fresh purple basil or flat leaf parsley

 

Instructions

 

Spaghetti

Cook the pasta in boiling salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the spaghetti.

 

Sauce

While stirring, heat the reserved cooking water, ricotta, lemon zest, lemon juice and cheese in the same pan, season. Add the figs and pasta, mix and plate up.

Top with fresh basil or flat leaf parsley

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