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, “Do you know what you ought to make?”
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 it’s a bomb, it’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.
“We have cans of chickpeas, right?” Of course we did. “And lemons?” Yes. “Do you feel like making homemade pasta some night this week?” That is never a problem. And with that, “we” embarked on this Pugliese dish of Crispy Pasta with Chickpeas, Lemon, and Parsley. It’s from chef/owner Anna Carmela Perrone of Le Zie (The Aunties) in Lecce.
Buon appetito!
~ David
Crispy Pasta with Chickpeas, Lemon, and Parsley
Ingredients
- 1/4 cup extra virgin olive oil
- 9 ounces freshly made fettuccine, cut into 2-inch lengths
- 1 15-ounce can chickpeas, drained, liquid reserved
- 2 fresh bay leaves (or 1 dried)
- sea salt
- freshly ground black pepper
- 2 teaspoons finely grated lemon zest
- 1 teaspoon lemon juice
- 1/2 cup lightly packed flat-leaf parsley, chopped
Instructions
- In a large pot over medium heat, combine the oil and half of the uncooked Pasta; cook, stirring occasionally, until the pasta is crisp and deeply browned, 12 to 14 minutes. Using a slotted spoon, transfer the pasta to a medium bowl and set aside.
- To the oil remaining in the pot, add the chickpeas and bay. Cook, stirring occasionally, until the chickpeas darken slightly and the bay is toasted, 2 to 4 minutes.
- Stir in the remaining uncooked pasta, 3/4 cup of chickpea liquid (supplement with water if needed), 2 1/4 cups water, 2 teaspoons salt and 3/4 teaspoon freshly ground pepper. Bring to a simmer over medium high heat and cook, stirring occasionally, until the pasta is heated through and slightly softened, about two minutes.
- Add the toasted pasta and cook, stirring often and adjusting the heat as needed to maintain a gentle simmer, until the untoasted pasta is al dente and the sauce lightly clings, about 4 minutes. Remove the pot from the heat, then remove and discard the bay. Stir in the lemon zest, lemon juice, and parsley. Taste and season with salt and pepper.
- Serves 4.
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Fran @ G'day Souffle
March 27, 2021 at 7:40 amThis 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).
Cocoa & Lavender
March 31, 2021 at 11:47 amNo – 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.
John / Kitchen Riffs
March 27, 2021 at 7:48 amI 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!
Cocoa & Lavender
March 31, 2021 at 11:47 amThis is my first time doing legumes and pasta, with the exception of soups. It was eye-opening, John!
Christina Conte
March 27, 2021 at 8:52 amWhat 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 🙂
Cocoa & Lavender
March 31, 2021 at 11:48 amYou 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!
Mary Tolaro Noyes
March 27, 2021 at 11:43 amSounds fantastic, cugino! Thanks Mark for the suggestion. Love from Oakland . . .
Cocoa & Lavender
March 31, 2021 at 11:49 amGrazia, cugina! I will definitely pass on your thanks to Mark! Much love back to you both.
sippitysup
March 27, 2021 at 12:46 pmYes. I’m going to have to make this. absolutely. GREG
Cocoa & Lavender
March 31, 2021 at 11:50 amAnd a big thank you for posting your creation! Glad you enjoyed it!
Eha Carr
March 27, 2021 at 5:09 pmYes, 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 . . .
Cocoa & Lavender
March 31, 2021 at 11:51 amI loved the new method on this, Eha – so fun. And it added such interesting texture and flavor to the dish.
Carolyne
March 28, 2021 at 6:55 amThis recipe feels like spring to me, fresh, light and delicious.
Cocoa & Lavender
March 31, 2021 at 11:53 amSpringlike, yet very comforting. I love it!
Jeff the Chef
March 28, 2021 at 7:45 amI 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.
Cocoa & Lavender
March 31, 2021 at 11:54 amI know – the toasted pasta was such a revelation to me, too, Jeff. Definitely something I want to make again.
Frank Fariello
March 28, 2021 at 8:16 amLooks 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.. ?
Cocoa & Lavender
March 31, 2021 at 11:55 amI have to admit, Frank, I am actually pleased when he makes a suggestion. It takes some of the pressure off me!
Mary Norcross
March 28, 2021 at 8:49 amYum! I will try this next week!
Cocoa & Lavender
March 31, 2021 at 11:55 amI hope you enjoy it, Mary! Thanks for the comment!
Corbin Smith
March 29, 2021 at 3:09 pmSaw 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!
Cocoa & Lavender
March 31, 2021 at 11:56 amThe ‘peanut gallery’ has been duly thanked. 🙂 I will have to try it with dried pasta!
Ron
March 30, 2021 at 2:02 amWe 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. I’ve not tried cooking pasta in such a way, but will soon.
Cocoa & Lavender
March 31, 2021 at 11:57 amIt 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.
Easyfoodsmith
March 30, 2021 at 3:24 amYum! That’s a delicious meal and we love chickpeas so this would be disappear in minutes!
Cocoa & Lavender
March 31, 2021 at 11:58 amJust like it disappeared at our home!
Inger @ Art of Natural Living
March 30, 2021 at 7:00 amLooks 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!
Cocoa & Lavender
March 31, 2021 at 11:58 amI should put all the cooking magazines on Mark’s reading table… maybe I would get more requests?
Raymund
March 30, 2021 at 3:18 pmThis sounds delicious, its like a hummus in a pasta form which I would really love.
Cocoa & Lavender
March 31, 2021 at 11:59 amThat is a really nice way of looking at this dish, Raymund!
sherry
March 30, 2021 at 9:39 pmwe 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!
Cocoa & Lavender
March 31, 2021 at 11:59 amSherry – I actually get panicky if we start running low on chickpeas! We are never without them.
2pots2cook
April 1, 2021 at 3:43 amIt seems we all have such a place at home ! So glad you guys found this one ! 🙂
Aarthi
April 5, 2021 at 6:41 pmI 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.
Cocoa & Lavender
April 22, 2021 at 7:39 amI wonder what it is about chickpeas that doesn’t appeal to your children, Aarthi? Let me know if this passes muster!
Valentina
April 6, 2021 at 6:16 pmOf course at first glance I (wrongly) assumed the garbanzos were peanuts. 😉
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. 🙂 ~Valentina
Cocoa & Lavender
April 22, 2021 at 7:40 amPeanut 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.
Andrea
April 19, 2021 at 12:32 pmDear 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.
Cocoa & Lavender
April 22, 2021 at 6:58 amI 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 Grüße, d
John
May 7, 2021 at 3:49 pmToasting 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?
Cocoa & Lavender
May 9, 2021 at 11:22 amThis was my first pasta with pulses I think. I will need to try more, as I liked it quite a lot.
Marcelle
May 29, 2021 at 10:53 amDavid, 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 😄 Gorgeous photos in this post, great colors!
Cocoa & Lavender
May 29, 2021 at 12:34 pmI don’t know if you saw or not, Marcelle, but someone made this with dried pasta and said it was great! 🙂