Butterflies and Chickpeas-Recipe
*recipe here is 'original' how I got it. I've changed it up by adding different things at different times I've made it- depending on moods. Some things I've added in past = brocolli, chopped green peppers, mushrooms sauteed with the garlic etc etc Butterflies and Chicks(peas) • 3 tablespoons olive oil • 1 plump garlic clove, minced • 3 tablespoons chopped parsley • 1/4 teaspoon red pepper flakes • 1 1/2 cups cooked chickpeas (I use canned. Rinse & drain before using) * about 1/2 cup water • 8 ounces farfalle/ bow tie pasta • Salt and freshly milled pepper • 3 tablespoons mixed freshly grated Parmesan and pecorino Romano • 1/2 cup bread crumbs toasted in the oven Warm half the oil in a large skillet with the garlic, parsley, and pepper flakes. Add the chickpeas and 1/2 cup water and simmer gently over medium heat. Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Drain and add it to the chickpeas. Toss, taste for salt, season with pepper to taste, and add the remaining oil. Serve covered with a sprinkling of the cheeses and/or the toasted bread crumbs. |
|
|
| Yep, that's what I do with them too. You can add some veggies to that if you desire. Asparagus tips or zucchini for example. Scallions...yep. I'm with you, some romano cheese really picks it up. As convenient as canned chick peas are, I still prefer the taste to cooking them from dry. It's been a few weeks since we've had this, time this week for sure! |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|