CHICKPEAS WITH PASTA
Makes 4 servings.
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes
1 head escarole, torn into pieces
1/4 cup olive oil
12 oz fusilli pasta
15 oz can chickpeas, drained, rinsed
6 cloves garlic, thinly sliced
Salt
1. Bring a pot of salted water to a boil. Heat 3 tbs oil in a skillet. Add garlic, cook 30 seconds, then stir in escarole, chickpeas, 1/4 tsp salt and pepper flakes, cover cook until escarole wilts.
2. Add pasta to boiling water, cook as label directs. After a few minutes, remove 1 1/2 cups pasta cooking water, add to skillet with escarole mixture, simmer uncovered until liquid is reduced by half and escarole is tender.
3. When pasta is done, reserve 1 cup cooking water, then drain. Add pasta to skillet, cook tossing 1 min. Add some reserved cooking water. Add remaining oil, toss. Remove from heat and stir in cheese, then SERVE...
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