Just thought I'd share this vegetarian recipe. I personally think it's delicious. This is mainly for my sister Shannon, who is trying to be a vegetarian, and for others meat is just dang expensive, so I thought I'd share. If you like chickpeas/hummus, you'll love this. It's got the hummus flavor + chicken broth and parmesan. I've added chicken to it before, so if you feel a meal isn't a meal without meat, you can do that. For my family I double the sauce and make 16oz. of pasta.
Pasta with Chickpeas and Garlic Sauce
A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.
A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.
Yield
4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
Ingredients
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper (I skip this ingredient because kids don't like spice)
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper (I skip this ingredient because kids don't like spice)
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
*A little tip for the impatient:
Don't dump the whole pot of broth and peas into the food processor at once. It will leak out the center hole that the blade sits on and you will have a mess on your hands. I've never tried a blender, but that would probably work too.
3 comments:
thanks. in a month when I have my own place and I start cooking, I'll make this.
I'm making this for dinner!
you can see the bag now. i have so many ideas for you and ange for your birthday, but i want you to enjoy them as much as i would enjoy giving them to you. so help me out.
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