Meyers Lemony Broccoli And Chickpea Rigatoni Recipes

MEYER'S LEMONY BROCCOLI AND CHICKPEA RIGATONI

Steps:

• 1. In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil. Season with salt and pepper. 2. In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool. Add the rigatoni to the boiling water and cook until al dente. 3. Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes. Add the broccoli and cook until tender, about 5 minutes. Add the chickpea mixture and cook until warmed through, about 1 minute. Drain the rigatoni, reserving 1/4 cup of the cooking water. Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper. Cook over moderate heat, stirring, until the rigatoni is coated with sauce. Remove from the heat and stir in 1/2 cup of the Parmesan cheese. Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.

LEMONY BROCCOLI AND CHICKPEA RIGATONI

Steps:

• In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil.
• Season with salt and pepper.
• In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes.
• Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool.
• Add the rigatoni to the boiling water and cook until al dente.
• Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil.
• Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes.
• Add the broccoli and cook until tender, about 5 minutes.
• Add the chickpea mixture and cook until warmed through, about 1 minute.
• Drain the rigatoni, reserving 1/4 cup of the cooking water.
• Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper.
• Cook over moderate heat, stirring, until the rigatoni is coated with sauce.
• Remove from the heat and stir in 1/2 cup of the Parmesan cheese.
• Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.

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.