Spicy chickpea, bean and spinach pasta

Ingredients:

• Olive oil, for frying 
• 5cm knob fresh ginger, grated 
• Juice (60ml) and grated peel of 1 lemon 
• 1½ cans (600ml) coconut milk 
• ½ sachet (50g) yellow curry paste 
• 1 batch (500ml) chickpea and butter bean sauté
• 2 cups (about 150g) spinach, shredded 
• Salt and milled pepper 
• 350g cooked wholewheat tagliatelle 

Method

1. Heat a glug of oil in a pan over medium heat.  
2. Add ginger, lemon juice and peel, coconut milk and curry paste.  
3. Simmer for 10-12 minutes until coconut milk has reduced to a sauce.  
4. Add chickpea and butter bean sauté and cook for a few minutes.  
5. Toss in spinach and cook for 8-10 minutes. Season. 
6. Spoon spicy sauce over cooked wholewheat tagliatelle. 

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