Ingredient: Le Veneziane Penne

Le Veneziane Penne with roasted chickpeas & paprika

Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika

This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.

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Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Le Veneziane Penne with roasted chickpeas & paprika
Servings
Ingredients
  • 1 tin (400g) chickpeas
  • 1 tbsp paprika
  • 400 g Le Veneziane Penne
  • 150 ml Extra virgin olive oil
  • 20 g fresh basil
  • 1 tsp White wine vinegar
  • 1/2 head iceberg lettuce
  • 1 whole red onion
  • 10 Cherry tomatoes
  • salt & pepper (to taste)
  • 1 generous squeeze Lemon (optional)
Servings
Ingredients
  • 1 tin (400g) chickpeas
  • 1 tbsp paprika
  • 400 g Le Veneziane Penne
  • 150 ml Extra virgin olive oil
  • 20 g fresh basil
  • 1 tsp White wine vinegar
  • 1/2 head iceberg lettuce
  • 1 whole red onion
  • 10 Cherry tomatoes
  • salt & pepper (to taste)
  • 1 generous squeeze Lemon (optional)
Le Veneziane Penne with roasted chickpeas & paprika
Instructions
For the chickpeas:
  1. Heat the oven to 200 degrees Celsius
  1. Drain the Chickpeas and toss with olive oil and paprika powder.
  2. Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
  3. Set aside.
For the pasta salad:
  1. Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
  2. Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
  3. Boil the pasta and drain.
  4. Pour the basil dressing over the warm pasta, add salt and pepper.
  5. Add lettuce, tomatoes and Chickpeas and mix it all together.
  6. Add a squeeze of fresh lemon juice to finish!
    Le Veneziane Penne with Roasted Chickpeas & Paprika
Recipe Notes

Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.

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Gluten-free Penne rigate “Le Veneziane” with asparagus

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Gluten-free Penne rigate "Le Veneziane" with asparagus.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 250 g Le Veneziane Penne
  • 500 g of asparagus
  • 1 Tbsp olive oil
  • 1 small onion
  • 150 g cooked ham cut into cubes
  • 1 glass of white wine
  • 1 Tbsp Salt
  • grated parmesan cheese
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 250 g Le Veneziane Penne
  • 500 g of asparagus
  • 1 Tbsp olive oil
  • 1 small onion
  • 150 g cooked ham cut into cubes
  • 1 glass of white wine
  • 1 Tbsp Salt
  • grated parmesan cheese
Instructions
  1. Clean the asparagus and boil it in salted water. Once cooked, drain and cut into small pieces.
  2. Chop the onion and fry in some olive oil until slightly golden in colour.
  3. Add chopped ham to the onions and stir it, add the white wine and cook to reduce by half.
  4. Take a large pot, fill it with water and bring to a boil. When the water boils add the salt, cook the pasta as per instructions on the packet.
  5. Once pasta is cooked, drain and pour into the pan with asparagus and ham mixture.
  6. Serve straight away with some grated parmesan cheese on top. "Bon appetit!"
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