Angel Hair Chickpea Pasta with Shredded Biltong

Angel Hair Chickpea Pasta with Shredded Biltong

This one comes from Adam, Ayoba's Head of Marketing and a longtime clean eating advocate who's always looking for new ways to work biltong into meals that don't feel like health food. The base is simple: angel hair chickpea pasta tossed in garlic, chili flakes, and a mix of fresh herbs. What makes it different is the biltong, grated fine and tossed in right alongside the parmesan, so it melts into the dish almost like a second, saltier cheese instead of sitting on top as a garnish.

The whole thing comes together in about 25 minutes, and since it's built on Banza's chickpea pasta, you're getting more protein and fiber than a bowl of regular spaghetti without changing how the dish tastes or cooks. Serve it as a side next to grilled chicken or fish, or double the portion and eat it as a light meal on its own.

Adam, Head of Marketing at Ayoba, has been a long time advocate of clean eating. Adam loves to incorporate Biltong & Droewors creatively into recipes like this Angel Hair Chickpea Pasta w/ Shredded Biltong, Garlic, Herbs & Fresh Parmesan. 

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4 as a side

Ingredients:

  • 8 ounces angel hair chickpea pasta (we used Banza)
  • Salt
  • 1/4 cup olive oil
  • 2 tbsp finely chopped fresh herbs such as rosemary, thyme, oregano
  • 1/4 cup chopped fresh parsley
  • 3 cloves of garlic, sliced
  • 1/8 teaspoon chili pepper flakes (or more to taste)
  • 1/2 to 1 teaspoon of freshly ground black pepper (to taste)
  • 1/2 cup grated Parmesan cheese
  • 2 oz of Biltong, finely grated

Instructions:

  1. Bring a large pot of salted water to boil. (1 tbsp salt for every 2 quarts of water)

  2. Heat the olive oil in a small saucepan on medium heat.

  3. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil.

  4. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance.  Remove from heat.

  5. Once the water is at a rolling boil, add the pasta.

  6. Cook at a rolling boil until al dente.
  7. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. 
  8. Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine.
  9. Sprinkle shredded Ayoba Biltong, parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine.
  10. Enjoy! 

FAQs

What is chickpea pasta, and why use it here?

Chickpea pasta like Banza is made primarily from chickpeas instead of wheat, which gives it noticeably more protein and fiber than regular pasta along with a naturally gluten-free profile. It also cooks up a bit more delicate, which is why the recipe has you rinse it briefly after draining, just enough to stop the cooking without letting it go cold and gummy.

Can I use regular pasta instead?

Yes, any thin, long pasta works here. Regular wheat pasta is a bit more forgiving if you go slightly past al dente, so it's a good option if you're new to cooking with chickpea pasta.

Is this recipe gluten-free?

With Banza or another certified gluten-free chickpea pasta, yes. Biltong itself is typically just beef, salt, and spices, but it's worth checking the label on whatever brand you're using if gluten is a concern.

Can I make this dairy-free?

Leave out the parmesan and the dish still holds up, though you'll lose some of the richness it adds. The grated biltong carries plenty of savory flavor on its own, so the pasta won't taste bare without the cheese.

Why grate the biltong instead of chopping it?

Grating it fine lets the biltong melt into the pasta the way parmesan does, so you get little pockets of smoky, salty flavor throughout instead of a few large chewy pieces. If you'd rather have more texture, chop it into small pieces instead. It'll taste just as good, just chewier.

Can I make this ahead of time?

It's best fresh, since the pasta firms up and the herb oil gets absorbed the longer it sits. If you do end up with leftovers, a splash of olive oil and a quick toss in a warm pan brings it most of the way back.

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