Champagne & Hummus Strozzapreti
Ingredients for 2 portions:
400g Pasanie Strozzapreti Fresh Pasta
1tsp Olive Oil
2 Spring Onions (finely chopped)
1/4tsp Chilli Flakes
1 Small Can Tuna (dried)
1 Garlic Clove (minced)
2 Sun-dried Tomatoes (chopped)
1/2 Glass Fleur Lanoire Champagne
150g Medline Hummus
1tbsp Neogal 0% Fat Greek Yoghurt
Lemon Zest (grated)
Fresh Parsley (chopped)
Salt & Pepper (to taste)
Method:
Heat a small skillet and gently fry the spring onions for a minute over medium heat.
Add the chilli flakes followed by the tuna, the garlic, and the sun-dried tomatoes.
Fry for 3 minutes stirring constantly.
Add the champagne and deglaze the skillet.
Mix the hummus and Greek yoghurt until you get to a creamy consistency and add a touch of lemon zest.
When the alcohol has mostly evaporated, add the hummus mix to the pan.
Lower the flame to low, and give It a gentle mix.
Adjust with salt & pepper.
Cook the pasta in salted boiling water as instructed.
Add about a ladle of pasta water to the sauce and mix well.
When the pasta is ready, toss it in the sauce and add the parsley.
Mix it well for about 30 seconds and serve.
Grate some lemon zest on top for an extra kick, and drizzle some fresh chopped parsley.
Enjoy!