500g. pappardelle pasta
500g. mussels, cleaned
1 tbsp zest lemon
½ lemon, juiced
2 cloves garlic, chopped
1 large onion, finely chopped
1 chilli, deseeded and diced finely
500g. chickpeas, cooked
1 punnet Perino tomatoes
2 bay leaves, finely chopped
2 tbsp. extra olive oil
1 tbsp. good quality Salt
1tbsp. fresh ground black pepper
2 tbsp. coriander, finely chopped
2 tbsp. grana padano
Wash the mussels under running water and take the beard out of the shell. Leave in a bowl with cold water until ready to use.
Heat a saucepan, with water for the pasta and when it comes to the boil add the pasta, cook for approx. 10-15 minutes, or until al dente.
In a frying pan, heat the olive oil, sauté the onion, chilli and garlic and then add the tomatoes, chickpeas, lemon zest and juice, and the bay leaves. Add salt and pepper and the mussels. Cover with a lid and cook until mussels open. Add the cooked pasta to the sauce and toss through the chopped coriander.
Mix well and serve with fresh grated grana padano.