Chickpea Pasta
A quick and delicious pasta dish featuring spaghettini noodles, fresh spinach, a creamy parmesan sauce, and crunchy roasted chickpeas.
Equipment
- Large Pan
- Large Pot
Ingredients
- 1/4 cup extra virgin olive oil
- 1 can chickpeas drained and rinsed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion finely chopped
- 3 cloves garlic finely chopped
- 6 oz. baby spinach about one small bag
- 1 tablespoon fresh rosemary chopped
- 1 cup heavy cream
- 3/4 cup pre-shredded parmesan cheese
- 12 oz. spaghettini noodles
Instructions
- Drain and rinse the chickpeas. Heat olive oil in a large pan over medium heat. Add chickpeas, sea salt, and black pepper. Sauté until golden brown and crisp, about 5-7 minutes. Reserve half for garnish.
- Add chopped onion and garlic to the pan. Cook until the onion softens, about 1 minute. Add spinach and rosemary, cooking until spinach wilts, about 2 minutes.
- Pour in heavy cream and sprinkle in parmesan cheese. Stir and cook for about 2 minutes until cheese melts and sauce is smooth.
- In a large pot, bring water to a boil. Add salt and spaghettini. Cook for 4-5 minutes until al dente. Use tongs to transfer noodles directly to the sauce.
- Toss the noodles in the sauce, cooking together on medium heat for another 4-5 minutes.
- Sprinkle reserved chickpeas over the top as a garnish. Let cool for about 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.