Description
Orecchiette nestled between gorgeous wilted greens, smoky chickpeas, garlic, lemon, Parmesan… You’ll fall in love with this vegetarian pasta dish! As a bonus, it’s super easy to make and you’ll have dinner on the table in less than 30 minutes.
Ingredients
- 6 ounces, weight Orecchiette Pasta
- Olive Oil
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
- Salt And Freshly Ground Black Pepper
- 1 teaspoon Teaspoon Smoked Paprika
- 2 cloves Garlic, Minced
- ⅓ cups White Wine
- ¼ cups Finely Grated Parmesan Plus More To Serve
- A Few Tablespoons Reserved Pasta Cooking Water
- 1 Small Lemon, Zest And Juice, Plus More To Serve
Preparation
Bring a large pot of water to a boil. Salt generously and cook the pasta 1 minute less than the package says. Remember to reserve a mugful of pasta cooking water before you drain it.
While pasta is cooking, heat some olive oil over medium-high heat in a large skillet. Add chickpeas and season with salt and pepper. Toast until starting to brown, about 3 minutes. Add smoked paprika and toast for another minute. Remove from the pan and set aside.
Without wiping the skillet, bring it back up to medium-high heat. Add a little more oil if necessary and cook the broccoli rabe until starting to wilt, about 2 minutes. add the garlic and cook for another 30 seconds. Pour in the white wine and cook until the raw alcohol smell is gone, about 2 more minutes.
Add cooked pasta to the greens in the skillet, along with Parmesan and a few tablespoons of pasta cooking water. Keep gently tossing everything until the sauce looks smooth and luscious and the pasta is fully cooked. You can add more pasta cooking water if necessary, but don’t overdo it.
Take skillet off heat and add zest and juice of lemon. Check for seasoning and add salt and freshly cracked black pepper to your liking. Serve immediately with the toasted chickpeas, extra Parmesan, black pepper and lemon.
