Gluten-free chickpea fusilli with chickpea pesto

Ingredients

• •  250g Napolina Gluten Free Organic Chickpea Fusilli
• •  1 x 400g can Napolina Chickpeas
• •  2 anchovy fillets
• •  15g capers
• •  ½ handful parsley, leaves picked
• •  1 small garlic clove
• •  50ml Napolina Olive Oil
• •  ½ lemon, juiced
• •  10g parmesan, grated, plus extra for serving

Method

1.  Bring a large pan of slightly salted water to the boil and cook the fusilli according to packet instructions. Meanwhile, blend the chickpeas and the water from the can with the rest of the ingredients until smooth to make the pesto sauce.

2.  Once cooked, drain the pasta and transfer to a large bowl. Add the pesto and mix well together. Serve immediately with a sprinkling of extra grated parmesan, if you like. Season to taste.