Chickpea Garlic Pasta
Servings: 4
Ingredients
- 10 oz. fresh tagliatelle
- 5 tablespoons olive oil
- 3-5 cloves garlic finely chopped
- 1/2 red jalapeno finely chopped (or 1/2 teaspoon crushed red pepper)
- 14 oz. cauliflower broken into florets
- 15.5 oz. can chickpeas drained and rinsed
- 2 tablespoons finely chopped parsley or your favorite herb like oregano, rosemary, sage or mint
- 3 tablespoons pesto
- 4 tablespooons freshly grated Pecorino Romano cheese
- salt to taste
Instructions
- Boil a large pot of water. Add salt and a tablespoon of olive oil. Add fresh pasta and cook for 3 minutes, until al dente. (If using dried pasta, cook according to package instructions.) Drain, but reserve 1 cup of the cooking liquid.
- In a large skillet, heat 1 tablespoon of the olive oil. Add garlic and chile. Saute for a few minutes until the garlic turns golden.
- Add cauliflower and reserved cooking liquid. Stir once. Cover and cook for 8 minutes. The vegetables should be fork tender, but still crisp and the liquid will have evaporated.
- Add chickpeas, cooked pasta. pestp, parsley and salt. Toss for 2 minutes.
- To serve, add 1 tablespoon of olive oil and cheese over each serving.
Notes
Use as much or as little garlic as you prefer.
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