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Ingredients:
16 ounces Fasolino's Small Shells #89
1/3 cup plus 1 tablespoon Fasolino's Extra Virgin Olive Oil
1/4 teaspoon turmeric
2 cups broccoli flowerets
Juice and zest of 1 orange
2 tablespoons fresh lemon juice
Salt, to taste
Cayenne, to taste
1 yellow bell pepper, cut into thin strips
1 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup sunflower seeds
Directions:
Cook the pasta shells in a pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. While the pasta shells are cooking, add turmeric to the water to turn pasta a bright yellow color.
Drain pasta and rinse under cold water. Place pasta in a large bowl, toss with 1 tablespoon of the olive oil and set aside.
In a medium saucepan of boiling salted water, blanch the broccoli until bright green, about 30 seconds. Drain and rinse under cold running water and add to the pasta.
In a small bowl, combine the orange juice and zest, the lemon juice, and salt and cayenne to taste. Whisk in the remaining olive oil until blended, then pour dressing over pasta.
Add the bell pepper, onion, cherry tomatoes, and chickpeas and toss to combine. Sprinkle on sunflower seeds before serving.
Serves 4
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