INGREDIENTS
- 1 cup wide pappardelle noodles
- finely chopped white onion
- 1/4 clove garlic thinly sliced
- 1 artichoke quartered
- 3/4 cup sliced Kalamata olives
- 1/2 cup cooked chickpeas
- white wine
- 2 tbsp lemon juice
- 1/4 tsp salt and pepper
- handful chopped parsley
METHOD
In a large pot of boiling water, cook noodles for 8 minutes. Once completed remove
the noodles to a bowl of ice water and allow pasta to cool.
In a heated skillet, add olive oil and fry onion until it becomes golden brown.
Add garlic, artichoke, Kalamata olives, chickpeas and olives until a uniform mixture is achieved.
Add white wine and lemon juice, salt and pepper. Toss in cooled pasta and parsley. Mix and serve.
