PASTA: Orecchiette with Broccoli Rabe and Chickpeas

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Orecchiette with Broccoli Rabe and Chickpeas

 

Recipe By : Bon Appetit, January 2002, p 47

Serving Size : 6 Preparation Time :0:00

Categories : pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound orecchiette pasta

little ear-shaped pasta, or penne

2 tablespoons butter -- 1/4 stick

6 tablespoons olive oil

4 cloves garlic -- minced

2 cans garbanzo beans -- well drained

15 1/2 ounces each

1/3 cup fresh sage -- thinly sliced

1 pound broccoli rabe -- trimmed

cut into 1-inch pieces

2/3 cup dry white wine

1 cup Parmesan cheese -- freshly grated

about 3 ounces

 

Cook orecchiette in large pot of boiling salted water until pasta is

tender but still firm to bite. Drain pasta, reserving 1 cup cooking

liquid.

 

Meanwhile, melt butter with olive oil in another large pot over high

heat. Add garlic and stir 30 seconds. Add garbanzo beans and saute until

garbanzo beans are beginning to color, about 8 minutes. Add half of

sliced fresh sage and saute 1 minute to blend flavors.

 

Add broccoli rabe, wine and 1/2 cup reserved cooking liquid to pot.

Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes.

Uncover and add pasta, remaining sage and Parmesan cheese; toss to

combine. Mix in more of reserved cooking liquid by tablespoonfuls if

pasta is dry. Season to taste with salt and pepper. Transfer to large

bowl and serve.

 

6 Servings

 

Source: " Bon Appetit, January 2002, p. 47

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 478 Calories; 25g Fat (48%

calories from fat); 19g Protein; 42g Carbohydrate; 21mg Cholesterol;

304mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 1 Lean Meat; 4 1/2 Fat

 

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