This simple pasta traybake makes easy work of dinner with some baby shells,chickpeas,honey,yoghurt and rose harissa.
400g baby pasta shells
400g can chickpeas,rinsed and drained
1 tbsp rose harissa
1 tbsp honey
200g cherry tomatoes,halved
⅓ cup plain yoghurt
50g unsalted butter,diced
⅓ cup toasted pine nuts,to serve
basil leaves,to serve
extra virgin olive oil,to drizzle
Cook the pasta in boiling salted water for 6-8 minutes,or until al dente. Reserve 1 cup of cooking water before draining the pasta.
Preheat the grill to high. Combine the chickpeas,harissa,honey and tomatoes in a large roasting tray. Add the pasta and reserved cooking water,and gently toss together. Spoon over the yoghurt and butter,then stir to combine.
Place under the grill for 6 minutes,or until starting to char and crisp. Scatter with pine nuts and basil,drizzle with oil and serve.
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