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Receta Tagliolini with Lemon, Olive Oil, Chickpeas, Flat-leaf Parsley and Pecorino

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This simple bit of deliciousness is from Cafe Paradiso in Cork, Ireland, the best vegetarian restaurant I've ever had the pleasure of visiting. I love lemon so I have doubled the zest and juice, and I have sometimes used arugula instead of the parsley.

The nutritional info does not include the pasta.

Raciónes: 4
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Ingredientes

Cost per serving $0.94 view details

Direcciones

  1. Place the oil, zest, juice andchickpeas into a pan large enough to hold the cooked pasta
  2. Tear parsley leaves from stems and add to pan along with any stems tender enough to use, chopped.
  3. Simmer sauce over medium heat while preparing pasta.
  4. Bring water to a boil and cook pasta al dente.
  5. Drain pasta, add to sauce. Season generously with salt and pepper and add 1/2 the cheese.
  6. Serve with remaining cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 4 servings
Calories 307  
Calories from Fat 192 63%
Total Fat 21.86g 27%
Saturated Fat 8.45g 34%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 393mg 16%
Potassium 254mg 7%
Total Carbs 17.68g 5%
Dietary Fiber 3.3g 11%
Sugars 1.07g 1%
Protein 11.74g 19%
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