Fusilli With Garbanzo Beans Recipes

FUSILLI WITH GARBANZO BEANS

Steps:

• Cook pasta as label directs.
• Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
• Add onion and cook, covered for 5 minutes, stirring often.
• Stir in garlic and oregano and cook for 30 seconds.
• Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
• When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
• Drain pasta; return to saucepot.
• Add spinach, bean mixture and reserved cooking water; toss gently to combine.
• Notes: I usually use the large corkscrew pasta istead of fusilli.
• Actually, I've made it with several kinds of pasta--whatever I have on hand.
• Even egg noodles worked fine.
• Strangely, fusilli was my least favorite pasta to make this with.
• Also, I use the chopped garlic that comes in a jar.
• And thawed, frozen spinach works fine--you'll need much less of the reserved water.

PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
• Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
• Mound salad on large shallow platter. Garnish with additional mint.

LEMONY PASTA WITH CHICKPEAS AND PARSLEY

Steps:

• Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
• While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
• Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
• Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.