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

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

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.

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 3 Tbs olive oil
  • 2 tsp lemon zest
  • 1/2 C lemon juice
  • 1 C cooked chickpeas
  • 1 C flat leaf parsley
  • 1 lb tagliolini, preferably fresh
  • salt and black pepper to taste
  • 1 C cheese, grated (Pecorino or other hard Italian cheese)

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.