Chickpea Pasta with Broccoli and Guanciale Sauce

Serves 4

Prep time 10 minutes

Cook time 15 minutes

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 garlic cloves, crushed
• 2 tablespoons of guanciale, cubed 
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 4 oz of Tolerant Organic Chickpea pasta - Penne
• 2 tablespoons of parmesan, grated *for lactose free option, use Violife Lactose Free Parmesan 
  

Broccoli:

1. Boil broccoli in salted boiling water until al dente, about 5 minutes
2. Strain and cool under cold water 
3. Strain from any excess liquid 
4. In a sauté pan add olive oil, guanciale and crushed garlic
5. Let garlic flavour oil on low heat for 3 minutes
6. Add broccoli
7. Salt and pepper to taste

Pasta:

1. Boil pasta in a pot of boiling, salted water until cooked through, about 8 minutes
2. Add pasta into sauté pan with sauce and half a ladle of pasta water and heat
3. Add parmesan and mix well until creamy 

Recipe developed for SWW® by Karly Siciliano