Double Pea Pasta Bake Recipe

Double Pea Pasta Bake

This double pea pasta bake recipe is named "double pea" because its primary ingredients are chickpeas and green peas. Naturally, as a pasta bake, it includes orzo or risoni. This particular pasta is unique because it doesn't require pre-cooking; it can simply be baked in an adequate amount of stock until perfectly cooked.

Double Pea Pasta Bake

If you're looking for a simple dish to bake or prepare quickly for weeknights or any time you're in a hurry, this is the perfect choice. It includes chickpeas, offering a high protein content, and pasta, making it filling. My personal favorite, green peas, add sweetness. Additionally, it features complementary flavors from black olives and sun-dried tomatoes, with onion and garlic powder for extra richness. Finally, a splash of lemon juice provides a refreshing contrast.

If you have fresh herbs in the fridge that you'd like to add, feel free to do so; they'll only enhance the dish's freshness.

Double Pea Pasta Bake

Ingredients

1 cup or 200 g of orzo pasta or a similar

Two kinds of chickpea strained and rinsed

one cup of Frozen garden peas or baby peas

500 ml of your favorite vegetable stock fresh or from cubes or buoyon

1 tsp of garlic powder

1 teaspoon of onion powder

1 teaspoon of ground cumin

1/4 cup of Kalamata black olives sliced one quarter cup of sun-dried tomato sliced

2 lemons extra salt and peppera

1/4 cup of nut roughly ground or sliced

Optional some fresh herbs or some rocket to serve it

Instructions

Prepare the stock preheat the oven to 200 degrees Celsius

Other than the walnuts and the herbs add oil ingredient to a bake tray mix well and then bake it for 30 minutes in the preheated oven. Stir once hallway trough.

Check if the pasta is cooked throughout. It's not them big for another five to ten minutes.

Crumble the walnuts on top and then serve it with your preferred herbs or rocket or other leafy vegetables.

Enjoy

Double Pea Pasta Bake