Wednesday, October 18, 2006
Chickpea Farfalle
Forgive me, this is just from memory, but it's a pretty simple recipe and it is without a doubt a Dutton family staple. It hails from our vegetarian days and was the meal we made when we first found out we were going to have a Harper.
Chickpea Farfalle
1 box farfalle
2 cans chickpeas - mostly drained
5-9 cloves garlic - crushed, minced etc.
1 bunch parsley (I like the italian flat leaf kind) chopped
1+ tsp. red pepper flakes - I often use more
big mound of grated parmesan - use good stuff - like 1 cup or more
1/4 cup toasted bread crumbs - I like the italian kind, homemade is great too
In a large saute pan, heat 1-2 Tbs. olive oil over medium heat. Add garlic, red pepper and about 1/4 of the chopped parsley. Cook for a few minutes. Add the chickpeas and coat in the garlic/oil mixture. Saute for a minute or two, then add a splash of water, about a 1/4 cup and continue to cook uncovered over medium to medium high heart.
Start a large pot of water to boil. While the water boils, keep an eye on the beans, you want them to cook and get all nice and toasty, roasty, nutty, but don't burn them. You can add a splash of water any time they start to look too dry.
Cook farfalle according to directions. (I usually grate the cheese and toast the crumbs while the water boils and the pasta cooks)
Once the pasta is ready, drain it (save about 1 Cup of the pasta water) return noodles to pot, add the beans, cheese, bread crumbs, remaining parsley and a swirl of olive oil. Stir it up. This is not a saucy dish at all, but if the bread crumbs are still really dry, add some of the reserved pasta water.
Serve with roasted asparagus, a simple green salad and a bottle of wine (Sauvignon Blanc, or a even a nice Merlot, I don't care what everyone says, there are still some very nice Merlots out there)
This dish is very easy and quite hands off. Once you get the beans going, just boil noodles and combine everything. You can make all the side dishes while the pasta cooks and you can be in and out of the kitchen in 30+ minutes.
Chickpea Farfalle
1 box farfalle
2 cans chickpeas - mostly drained
5-9 cloves garlic - crushed, minced etc.
1 bunch parsley (I like the italian flat leaf kind) chopped
1+ tsp. red pepper flakes - I often use more
big mound of grated parmesan - use good stuff - like 1 cup or more
1/4 cup toasted bread crumbs - I like the italian kind, homemade is great too
In a large saute pan, heat 1-2 Tbs. olive oil over medium heat. Add garlic, red pepper and about 1/4 of the chopped parsley. Cook for a few minutes. Add the chickpeas and coat in the garlic/oil mixture. Saute for a minute or two, then add a splash of water, about a 1/4 cup and continue to cook uncovered over medium to medium high heart.
Start a large pot of water to boil. While the water boils, keep an eye on the beans, you want them to cook and get all nice and toasty, roasty, nutty, but don't burn them. You can add a splash of water any time they start to look too dry.
Cook farfalle according to directions. (I usually grate the cheese and toast the crumbs while the water boils and the pasta cooks)
Once the pasta is ready, drain it (save about 1 Cup of the pasta water) return noodles to pot, add the beans, cheese, bread crumbs, remaining parsley and a swirl of olive oil. Stir it up. This is not a saucy dish at all, but if the bread crumbs are still really dry, add some of the reserved pasta water.
Serve with roasted asparagus, a simple green salad and a bottle of wine (Sauvignon Blanc, or a even a nice Merlot, I don't care what everyone says, there are still some very nice Merlots out there)
This dish is very easy and quite hands off. Once you get the beans going, just boil noodles and combine everything. You can make all the side dishes while the pasta cooks and you can be in and out of the kitchen in 30+ minutes.
Comments:
Post a Comment
<< Home
<< Home
