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Receta Orecchiette With Broccoli Rabe And Fried Chickpeas
by Global Cookbook

Orecchiette With Broccoli Rabe And Fried Chickpeas
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  Raciónes: 6

Ingredientes

  • 1 lb orecchiette pasta
  •     (little ear-shaped pasta, or possibly use penne)
  • 2 Tbsp. butter - (1/4 stick)
  • 6 Tbsp. extra virgin olive oil
  • 4 x garlic cloves chopped
  • 2 can garbanzo beans - (15 1/2 ounce ea) well liquid removed
  •     (chickpeas)
  • 1/3 c. thinly-sliced fresh sage
  • 1 bn broccoli rabe - (abt 1 lb) trimmed, and
  •     cut into 1" pcs
  • 2/3 c. dry white wine
  • 1 c. freshly grated-Parmesan cheese - (packed) abt 3 ounce
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Cook orecchiette in large pot of boiling salted water till pasta is tender but still hard to bite. Drain pasta, reserving 1 c. cooking liquid.
  2. Meanwhile, heat butter with extra virgin olive oil in another large pot over high heat. Add in garlic and stir 30 seconds. Add in garbanzo beans and saute/fry till garbanzo beans are beginning to color, about 8 min. Add in half of sliced fresh sage and saute/fry 1 minute to blend flavors. Add in broccoli rabe, wine, and 1/2 c. reserved cooking liquid to pot.
  3. Cover and simmer till broccoli rabe is crisp-tender, about 5 min. Uncover and add in pasta, remaining sage, and Parmesan cheese; toss to combine. Fold 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.
  4. This recipe yields 6 servings.