@mamichannelwww: #fyp #スパイダーマン #おすすめ #06

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Friday 13 November 2026 12:05:49 GMT

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It’s that time again, quick one this. Hearty with a little kick, lovely. @northernpastaco 🤝 @Bold Bean Co Ingredients Pasta of choice - 100g Nduja (or other spicy sausage) - 50g Chickpeas (jarred, pre-cooked) - 100g Parmesan (or other hard Italian cheese) - 20g to 30g Lemon - 1 Parsley - 10g Pantry Olive oil Salt Method Base - Heat a pan to medium-low, add enough olive oil to coat the bottom of the pan. Break apart the nduja (or dice your spicy sausage if firmer), add to the pan and cook out for 1 to 2 minutes. Add the chickpeas and their water, cook for another minute. Season with salt here if needed but be gentle, my chickpea stock is quite salty, if yours is too bear this in mind. Your sausage is likely well seasoned already too. Pasta - Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Finishing - Once the pasta is ready, add to the pan with a little pasta water, combine well. On low heat add lemon zest, juice of half the lemon, and half your parsley. Combine again. Finish by adding half your cheese bit by bit, adjusting with pasta water and stirring until everything is coated nicely and the cheese is incorporated. Taste for seasoning, but it’s likely already salty enough this one. Plating - Add the pasta to a plate and top with more parsley and cheese. Enjoy immediately! #pastaoftheweek #nduja #chickpeas

It’s that time again, quick one this. Hearty with a little kick, lovely. @northernpastaco 🤝 @Bold Bean Co Ingredients Pasta of choice - 100g Nduja (or other spicy sausage) - 50g Chickpeas (jarred, pre-cooked) - 100g Parmesan (or other hard Italian cheese) - 20g to 30g Lemon - 1 Parsley - 10g Pantry Olive oil Salt Method Base - Heat a pan to medium-low, add enough olive oil to coat the bottom of the pan. Break apart the nduja (or dice your spicy sausage if firmer), add to the pan and cook out for 1 to 2 minutes. Add the chickpeas and their water, cook for another minute. Season with salt here if needed but be gentle, my chickpea stock is quite salty, if yours is too bear this in mind. Your sausage is likely well seasoned already too. Pasta - Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Finishing - Once the pasta is ready, add to the pan with a little pasta water, combine well. On low heat add lemon zest, juice of half the lemon, and half your parsley. Combine again. Finish by adding half your cheese bit by bit, adjusting with pasta water and stirring until everything is coated nicely and the cheese is incorporated. Taste for seasoning, but it’s likely already salty enough this one. Plating - Add the pasta to a plate and top with more parsley and cheese. Enjoy immediately! #pastaoftheweek #nduja #chickpeas

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