this is a recipe that bradley and i adapted from one i found in real simple last january. we were a little skeptical about how it was going to turn out, but it was delicious -- a great mixture of flavors and textures. try it! it's easy!ingredients:
1 package angel hair pasta (we used whole wheat)
1 can chickpeas, drained and rinsed (preferably goya)
3 or 4 handfuls sliced almonds (or desired amount)
4 cloves garlic, sliced
1 lemon, zested and juiced
red pepper flakes
a handful of basil, chopped (you could also use parsley; whatever you have on-hand)
olive oil
salt and pepper
parmesan or pecorino romano, grated (optional)
instructions:
1. roast almonds in a small saucepan on medium-low heat, stirring often (careful not to burn!)
2. boil water, prepare angel hair pasta according to box instructions until al dente
3. have about 1/4 cup of olive oil preheated in a large saucepan over medium/medium-low heat; as soon as the pasta goes in to the boiling water, add the garlic and red pepper flakes to infuse the oil (just takes a few minutes)
4. add chickpeas to oil and garlic mixture
5. drain pasta in a colander and return to the pot (now lightly oiled!)
6. add oil and garlic mixture to pasta pot
7. top with chopped basil, toasted almonds, fresh lemon juice, and cheese; salt and pepper to taste
p.s. this made four hefty servings. and tasted delicious leftover, too.
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