Gigli Pasta With Rose Harissa & Preserved Lemon Sauce
Prep: 10 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 4
Rose Harissa, garlic and Beldi Preserved Lemons come together to create a sweet, umami packed sauce with a creamy texture. The curled shape of Gigli Pasta works well for a thick sauce as it means that you get a lovely coating of the sauce with each mouthful.
Ingredients
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2 tbsp Belazu Early Harvest Extra Virgin Olive Oil
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3 Garlic Cloves, crushed
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2 Belazu Beldi Preserved Lemons, cut into quaters, pitch removed & skin finely chopped
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3 tbsp Belazu Rose Harissa
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500g Gigli Pasta
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1 x 700g jar Chickpeas
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100ml Double Cream
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Salt & Pepper to taste
Method
- Step 1: In a medium saucepan, heat the Early Harvest Extra Virgin Olive Oil over a medium heat.
- Step 2: Add the crushed garlic and fry for a couple of minutes on low. Add the chopped Beldi Lemon skin and cook for a minute or two.
- Step 3: Add the Rose Harissa to the pan and mix to fry.
- Step 4: Add the whole jar of chickpeas, liquid and all, to the pan with the fried garlic, lemons and harissa. Bring to a simmer, and then turn down low to cook.
- Step 5: Set a large pan of salted water over high heat, cover and bring to boil. Tip in the pasta and cook according to packet instructions, stirring from time to time to avoid it sticking.
- Step 6: Drain the pasta and add it to the chickpeas and mix.
- Step 7: Reduce the heat to low then pour in the double cream to the pasta and chickpea mix then stir in the chopped parsley. Season to taste with salt and pepper.
