Baby marrow, chickpea, chilli and mint pasta

INGREDIENTS

1 packet (400g) pasta shells Olive oil

1 can (400g) chickpeas, drained

3 cloves garlic, chopped

1 red chilli, chopped, plus extra for serving

1 packet (300g) baby marrows, sliced

Grated peel and juice (60120ml) of 1-2 lemons Parmesan, for serving Handful mint, roughly chopped, for serving

METHOD

Cook pasta according to package instructions.

Drain and reserve ½ cup (125ml) of cooking water to make sauce.

Heat a generous glug of oil in a large pan.

Toss in remaining ingredients except for the Parmesan and mint. Stir-fry until baby marrows are cooked through and caramelised.

Toss through pasta and reserved water.

Scatter over cheese, extra chilli and mint.

Drizzle with oil.

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