Orecchiette with Broccoli Rabe and Fried Chickpeas

Name: Orecchiette with Broccoli Rabe and Fried Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams broccoli rabe, trimmed, cut into 1-inch pieces; 2 Tbsps (1/4 stick) butter; 879 grams garbanzo beans (chickpeas), well drained; 158 milliliters dry white wine; 79 milliliters thinly sliced fresh sage; 4 garlic cloves, minced; 6 Tbsps olive oil; 454 grams orecchiette pasta (little ear-shaped pasta) or penne

Orecchiette with Broccoli Rabe and Fried Chickpeas might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 614 calories, 20g of protein, and 22g of fat. This recipe serves 6. A mixture of orecchiette pasta, butter, garbanzo beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite.

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Orecchiette

Pasta

Water

Equipment you will use

Pot

Drain pasta, reserving 1 cup cooking liquid.

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Pasta

Meanwhile, melt butter with olive oil in another large pot over high heat.

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Olive Oil

Butter

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Pot

Add garlic and stir 30 seconds.

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Garlic

Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes.

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Chickpeas

Add half of sliced fresh sage and sauté 1 minute to blend flavors.

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Fresh Sage

Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine.

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Parmesan