self-saucing one pan pasta...a game changing technique - Cook with Gem

Name: self-saucing one pan pasta...a game changing technique - Cook with Gem
Ingredients: 340g (12oz) pasta shapes – either penne or orecchiette. Brown rice pasta works great and is what I use most of the time; 1175ml [5 cups] boiling water; 1 can chickpeas, drained; around 20 pitted Kalamata olives (I buy the Trader Joe’s ones in olive oil); 2 tablespoons tomato paste (or puree); 3 cloves garlic, sliced; a 6 inch sprig of rosemary; 2 tablespoons olive oil; red pepper flakes; salt and pepper to taste; 40g [half a cup or 1.5oz] grated Parmesan cheese; 60g [2 cups] rocket [arugula]; 1 Parmesan rind; red wine vinegar to taste; Optional – a cup of frozen peas or frozen spinach added a few minutes before the pasta is cooked

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This one pan pasta recipe gets a healthy family dinner on the table fast and only leaves one pan to wash. Dinner winner.

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Ingredients

340g (12oz) pasta shapes – either penne or orecchiette. Brown rice pasta works great and is what I use most of the time
1175ml [5 cups] boiling water
1 can chickpeas, drained
around 20 pitted Kalamata olives (I buy the Trader Joe’s ones in olive oil)
2 tablespoons tomato paste (or puree)
3 cloves garlic, sliced
a 6 inch sprig of rosemary
2 tablespoons olive oil
red pepper flakes
salt and pepper to taste
40g [half a cup or 1.5oz] grated Parmesan cheese
60g [2 cups] rocket [arugula]
1 Parmesan rind
red wine vinegar to taste
Optional – a cup of frozen peas or frozen spinach added a few minutes before the pasta is cooked