Monday, August 30, 2010

Recipe of the week

I found this recipe online & I made it tonight. We all liked it & I'll be making it again & again.

Chickpea pasta with Almonds & parmesan

photo by Ngoc Minh Ngo

Serves 4 Hands-On Time: 20m Total Time: 20m


1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan


1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
4. Divide among individual bowls and top with the almonds and Parmesan.

By Sara Quessenberry, January 2008


blueviolet said...

That is absolutely up my alley! I'm saving this one and making it. I'm not kidding!

Rachel @ The Cupcake Sprinkles In Life said...

I think that I'll veganize this {minus the parm} and make it next week.... looks yum!