Angel Hair Chickpea Pasta with Shredded Biltong

Angel Hair Chickpea Pasta with Shredded Biltong

May 06, 2019

Adam, Head of Marketing at Ayoba-Yo, 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


  • 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


  • Bring a large pot of salted water to boil. (1 tbsp salt for every 2 quarts of water)
  • Heat the olive oil in a small saucepan on medium heat.

  • Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil.
  • Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance.  Remove from heat.

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

  • Cook at a rolling boil until al dente.
  • 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. 
  • Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine.
  • Sprinkle shredded Biltong, parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine.
  • Enjoy! 


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