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About this recipe: This quick main dish can be served hot or cool. The pasta is topped with feta cheese, which has a fresh, salty flavour that goes well with pancetta, the Italian bacon, chickpeas and tomato in the sauce. For best results, use a tubular or thick pasta shape that will complement the chunky sauce.
Use finely shredded radicchio or baby spinach instead of rocket. Adding the greens at the last minute preserves both their texture and vitamin content. * To increase the fibre content, use wholemeal shapes or noodles. Wholemeal pasta will taste good with the rich sauce and sharp cheese. * For a vegetarian dish, omit the pancetta and use 2 cans of chickpeas. * Fresh sage has a natural affinity with beans, so try cannellini, flageolet, borlotti or butter beans instead of the chickpeas. Canned beans are quick and convenient, but dried beans, soaked and cooked, will have a better texture.
Feta cheese is high in fat and salt, but because it has such a strong flavour, a little goes a long way. Like all cheese it is a good source of protein, calcium and phosphorus, and it provides useful amounts of B vitamins and vitamin E.
C, E, niacin, calcium, iron, copper, selenium * B1, folate, potassium