3 tbsp dried Italian herb mix (parsley, basil, thyme, oregano)
Extra virgin olive oil, for cooking
1 tbsp sea salt
1 tbsp black pepper
1
Add the Chickpea Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
3
Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.
5
Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Remove into a bowl.
7
Sauté the onion for 2-3 minutes until translucent. Add the rest of the sauce ingredients and bring to a medium-low heat to simmer for 15 minutes.
9
Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.
11
Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.
3 tbsp dried Italian herb mix (parsley, basil, thyme, oregano)
Extra virgin olive oil, for cooking
1 tbsp sea salt
1 tbsp black pepper
Directions
1
Add the Chickpea Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
3
Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.
5
Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Remove into a bowl.
7
Sauté the onion for 2-3 minutes until translucent. Add the rest of the sauce ingredients and bring to a medium-low heat to simmer for 15 minutes.
9
Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.
11
Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.
