LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
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Gazi NISl
[email protected]This was a delicious and healthy meal. I will definitely be making it again.
Ilobekeme Oseghale
[email protected]I thought this dish was just okay. The chickpeas were a bit too hard for my taste.
Daniel Dwobeng
[email protected]This dish was easy to make and very flavorful. I would definitely make it again.
gamer girly straeberry OWA OWA
[email protected]I've never had linguine with chickpeas before, but it was surprisingly good. I'll definitely be making this again.
Latasha Horton
[email protected]I'm not a huge fan of rosemary, but I still enjoyed this dish. The chickpeas were the star of the show.
Hassan Rashid
[email protected]This dish is a great way to use up leftover chickpeas.
Hassan khan khan
[email protected]I would definitely recommend this recipe to anyone looking for a tasty and healthy pasta dish.
Hamrah I
[email protected]Overall, this was a good recipe. It was easy to follow and the dish turned out great.
saman baqe
[email protected]I found the dish to be a bit bland. I think it needed more garlic or maybe some red pepper flakes.
Frankie Soriano
[email protected]The chickpeas were a bit too crispy for my taste, but otherwise the dish was very good.
Momi Khan
[email protected]I substituted fresh thyme for the rosemary and it was still delicious.
Ali Hamad
[email protected]This was my first time cooking with chickpeas and I was pleasantly surprised at how well they turned out. They were crispy on the outside and soft on the inside.
Mario Friday
[email protected]I've made this dish several times now and it's always a winner. The chickpeas add a great crunch and the rosemary gives it a lovely aroma.
Farmanda Ali
[email protected]This dish was a huge hit with my family! The combination of crispy chickpeas, tender linguine, and flavorful rosemary was just perfect.