How do you feel when, from the peanut gallery, your husband/wife/spouse/partner/boyfriend/girlfriend/best friend looks up from one of your cooking magazines and asks, โ€œDo you know what you ought to make?โ€

Me? I love it. First, it shows investment in what goes on in the kitchen. Second, for once I am not the only one deciding what we will eat for dinner. Third, if itโ€™s a bomb, itโ€™s not my fault. Seriously, though, I love when Markipedia catches something interesting that I skimmed right past.

That was the case this week when we were cleaning off the hall bench, the catch-all for most books and magazines we get. Somewhat absent-mindedly, he started flipping through a Milk Street magazine from the year that I had subscribed.

โ€œWe have cans of chickpeas, right?โ€ Of course we did. โ€œAnd lemons?โ€ Yes. โ€œDo you feel like making homemade pasta some night this week?โ€ That is never a problem. And with that, โ€œweโ€ embarked on this Pugliese dish of Crispy Pasta with Chickpeas, Lemon, and Parsley. Itโ€™s from chef/owner Anna Carmela Perrone of Le Zie (The Aunties) in Lecce.

Buon appetito!

~ David

43 Comments

  1. Fran @ G'day Souffle

    March 27, 2021 at 7:40 am

    This looks easy and delicious! I am constantly struggling to think up new recipes for my blog and often browse through my cooking magazines. My favorite magazine is ‘Delicious’ from Australia. I keep all past issues and have a closet full of them! Pretty soon, my husband will have to forcibly remove some of them (or else call the ‘authorities’ for their removal).

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:47 am

      No – not the “authorities!” The Magazine Police… they are so mean. The recipe is pretty easy, especially if you can buy fresh pasta. Even making it isn’t had, but it takes time.

      Reply
  2. John / Kitchen Riffs

    March 27, 2021 at 7:48 am

    I really like combining dried pulses and legumes (well, once they’re cooked, of course!) with pasta. This is such a neat recipe — lovely flavors (I’m a sucker for lemon). And I’ve never toasted fresh pasta — such a fun method. Gotta try that. Gotta try this entire recipe, actually — very different, and it sounds very flavorful. Thanks!

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:47 am

      This is my first time doing legumes and pasta, with the exception of soups. It was eye-opening, John!

      Reply
  3. Christina Conte

    March 27, 2021 at 8:52 am

    What a unique recipe! I’ve never seen anything like it, but if it’s from Lecce, that makes sense (I’m not familiar with their dishes). Looks wonderful, David, and I just happen to be making pasta and beans today; we’re on the same wavelength ๐Ÿ™‚

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:48 am

      You know, I think the advantage of not being Italian is that I naturally explore all regions (not that you don’t) but if I were Italian, I might know mostly my families regional recipes. I think you will love this, and it isn’t the first time we have been on the same page!

      Reply
  4. Mary Tolaro Noyes

    March 27, 2021 at 11:43 am

    Sounds fantastic, cugino! Thanks Mark for the suggestion. Love from Oakland . . .

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:49 am

      Grazia, cugina! I will definitely pass on your thanks to Mark! Much love back to you both.

      Reply
  5. sippitysup

    March 27, 2021 at 12:46 pm

    Yes. I’m going to have to make this. absolutely. GREG

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:50 am

      And a big thank you for posting your creation! Glad you enjoyed it!

      Reply
  6. Eha Carr

    March 27, 2021 at 5:09 pm

    Yes, I have one of those hall benches also – one can find treasures and one can say ‘oops’ when cleanup is inevitable ! Very much my ‘kind’ of ingredients and a dish calling out to be tried . . . but the method with pasta will also be new ! Had a laugh about geography and culture again – you have placed your fork ready to indulge . . . At the moment don’t even know where my nearest one is . . . this is chopsticks food for me as is 90 % of anything in my bowls . . .

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:51 am

      I loved the new method on this, Eha – so fun. And it added such interesting texture and flavor to the dish.

      Reply
  7. Carolyne

    March 28, 2021 at 6:55 am

    This recipe feels like spring to me, fresh, light and delicious.

    Reply
  8. Jeff the Chef

    March 28, 2021 at 7:45 am

    I stumbled onto a recipe for toasted pasta a while back. I couldn’t believe that I’d never heard of it, and also couldn’t believe how great it tasted. I love that your recipe is so straightforward, and yet sounds so delicious. You could whip it up in a flash, I’m sure.

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:54 am

      I know – the toasted pasta was such a revelation to me, too, Jeff. Definitely something I want to make again.

      Reply
  9. Frank Fariello

    March 28, 2021 at 8:16 am

    Looks like a real treat. In this case the peanut gallery really did have something worthwhile to say! And probably more cases than we’d like to admit.. ?

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:55 am

      I have to admit, Frank, I am actually pleased when he makes a suggestion. It takes some of the pressure off me!

      Reply
  10. Mary Norcross

    March 28, 2021 at 8:49 am

    Yum! I will try this next week!

    Reply
  11. Corbin Smith

    March 29, 2021 at 3:09 pm

    Saw this in Milk Street a little while ago and have made it several times – using dried pasta which toasts much more quickly than fresh, and is probably not quite as tasty. It’s a great dish, full of lots of flavor, and so easy to do! Thanks for posting it…and thanks to the peanut gallery!

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:56 am

      The ‘peanut gallery’ has been duly thanked. ๐Ÿ™‚ I will have to try it with dried pasta!

      Reply
  12. Ron

    March 30, 2021 at 2:02 am

    We love a good food challenge in our house. I love to cook for folks but also love to be cooked for, especially when I pick the recipe like Mark did.
    And, what a fine sounding recipe indeed. Iโ€™ve not tried cooking pasta in such a way, but will soon.

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:57 am

      It is definitely worth a try, Ron – so different from the usual. I actually do appreciate when people make requests, especially if it provides a fun challenge for me.

      Reply
  13. Easyfoodsmith

    March 30, 2021 at 3:24 am

    Yum! That’s a delicious meal and we love chickpeas so this would be disappear in minutes!

    Reply
  14. Inger @ Art of Natural Living

    March 30, 2021 at 7:00 am

    Looks like a nice recipe for things I always have around! I’d love it if someone said, “you should make this.” Right after I fainted from surprise!

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:58 am

      I should put all the cooking magazines on Mark’s reading table… maybe I would get more requests?

      Reply
  15. Raymund

    March 30, 2021 at 3:18 pm

    This sounds delicious, its like a hummus in a pasta form which I would really love.

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:59 am

      That is a really nice way of looking at this dish, Raymund!

      Reply
  16. sherry

    March 30, 2021 at 9:39 pm

    we love chickpeas and i have several tins in the pantry at all times. i use them in so many things – stirfries, soups, stews, dips, and on it goes. your dish sounds delightful. happy easter!

    Reply
    • Cocoa & Lavender

      March 31, 2021 at 11:59 am

      Sherry – I actually get panicky if we start running low on chickpeas! We are never without them.

      Reply
  17. 2pots2cook

    April 1, 2021 at 3:43 am

    It seems we all have such a place at home ! So glad you guys found this one ! ๐Ÿ™‚

    Reply
  18. Aarthi

    April 5, 2021 at 6:41 pm

    I love everything in this pasta, looks absolutely delicious! Pasta and chickpeas sounds super interesting and I’ve never thought to add chickpeas this way, thanks for the idea. My kids like pasta, but not chickpea , I’m going to try making it like this and I’m so excited to see what they say.

    Reply
    • Cocoa & Lavender

      April 22, 2021 at 7:39 am

      I wonder what it is about chickpeas that doesn’t appeal to your children, Aarthi? Let me know if this passes muster!

      Reply
  19. Valentina

    April 6, 2021 at 6:16 pm

    Of course at first glance I (wrongly) assumed the garbanzos were peanuts. ๐Ÿ˜‰
    I also like when suggestions are made for meals. Sometimes it’s a fun challenge, too. This is a recipe my vegetarian son will LOVE! And me too. ๐Ÿ™‚ ~Valentina

    Reply
    • Cocoa & Lavender

      April 22, 2021 at 7:40 am

      Peanut pasta – now there is something I had never thought of! I should email you sometime to ask you about the best brands of GF pasta – I would love to keep some in the house for GF friends.

      Reply
  20. Andrea

    April 19, 2021 at 12:32 pm

    Dear David, pasta with chickpeas and chillis is one of the kids’ favorite pastas. My version is based on Hugh Fearnley-Whittingstall’s recipe and the first time I made it, I couldn’t believe what a wonderful culinary combination pasta (I use orecchiette) and chickpeas are. I love that simple ingredients can sometimes be the building blocks for the most tasty dishes.
    You did a wonderful job with your presentation – your pasta dish looks very ‘lecker’! How fun that the both of you stumbled upon the recipe ‘par accident’…
    Alles Gute,
    Andrea & Co.

    Reply
    • Cocoa & Lavender

      April 22, 2021 at 6:58 am

      I think this would be great with chickpeas – I will have ot check Hugh’s book (the one I have) and see fi your version is in my volume! Thanks for your nice compliments! Liebe GrรผรŸe, d

      Reply
  21. John

    May 7, 2021 at 3:49 pm

    Toasting pasta is totally unfamiliar to me, but combining pasta and pulses is something I’ve definitely had before. It’s quite common in parts of Croatia, especially some of its islands where mackerel is incorporated. Perhaps a concept left behind from the Venetian Empire? Who knows?

    Reply
    • Cocoa & Lavender

      May 9, 2021 at 11:22 am

      This was my first pasta with pulses I think. I will need to try more, as I liked it quite a lot.

      Reply
  22. Marcelle

    May 29, 2021 at 10:53 am

    David, I love the story behind this recipe post! I have everything (except freshmade pasta) to make this next week. I already know we will enjoy this flavorful meatless meal…well, I will enjoy it for sure!! I adore chickpeas. The carnivore will want to stick some grilled chicken in this somewhere ๐Ÿ˜„ Gorgeous photos in this post, great colors!

    Reply
    • Cocoa & Lavender

      May 29, 2021 at 12:34 pm

      I don’t know if you saw or not, Marcelle, but someone made this with dried pasta and said it was great! ๐Ÿ™‚

      Reply

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