This garlic pasta recipe is super simple but is jazzed up with some yummy toppings. The broccoli and chickpeas end up lovely and crunchy which gives the dish great texture and the egg yolk adds an extra creamy coating to the pasta.
Broccoli has always been one of my favourite vegetables. When I was little my Nana used to make the best chicken casserole in the crock pot and the broccoli would be added at the beginning of cooking. So by the time we ate it hours later the broccoli was like mush. Now, as an adult, that’s been the only way I’ve really liked broccoli for the longest time. I guess it just reminds me of that favourite meal. Anyway, the only other way I’ve come to like it is roasted like this until the tops get all charred and crispy and the stalks are still soft. So good.
The other best part of this dish? The chickpeas! Roasted chickpeas are crispy on the outside, still a little chewy on the inside. These are great for a snack as well. Try roasting them with all kinds of spices. My favourite is smoked paprika. Once they’re roasted they’ll last for a few days in an airtight container.
I’m so glad it’s nearly the weekend. I have lots of eating planned this weekend which I’m sure you’ll hear all about. Hopefully some blog worthy eats and some South East London food discoveries!
Anyways, I hope you enjoy this pasta dish! Let me know if you make this or any of my other recipes x