Italian Meatballs with Chickpea Fusilli
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Servings
2
Servings
2
Italian Meatballs with Chickpea Fusilli
Print Recipe
Servings
2
Servings
2
Instructions
  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.
  2. Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.
  3. 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. Sauté for 2-3 minutes until translucent. Add the sauce ingredients and bring to a medium-low heat to simmer.
  4. Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.
  5. Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.
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Italian Mung Bean Penne Pasta Salad
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Italian Mung Bean Penne Pasta Salad
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Instructions
  1. Bring a large pan of water to the boil. Add the Mung Bean Penne Pasta and cook for 4-5 minutes. Drain well, flash under cold water for a few seconds to stop cooking.
  2. Toss in a little olive oil to taste. Set aside.
  3. Mix the herbs, apple cider vinegar, rice wine vinegar, extra virgin olive oil and lemon juice together.Shake well and set aside.
  4. Place all vegetable ingredients together in a large bowl and mix well. Drain the pasta, rinse in cold water. Drain again.
  5. Add in with the vegetable ingredients, herbs, lemon juice, apple cider vinegar, rice wine vinegar and extra virgin olive oil. Mix well and chill for 1 hour before serving.
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