Chickpea Pasta with almonds and Parmesan

Chickpea Pasta with almonds and Parmesan – This was a really good, quick pasta dish. It was perfect for a weeknight. I thought we would have a lot of leftovers, but we really liked it and ate a lot more than expected!!

Also, we have a ton of tomatoes to use, so I added chopped tomatoes to our final product.

Chickpea Pasta with almonds and Parmesan

Chickpea pasta with almonds and parmesan

Real Simple

  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 1 pound angel hair pasta
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, chopped
  • 1/2 cup grated Parmesan
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Directions

1. Heat the oil in a large saucepan over medium-high heat.

2. Stir in the garlic and cook for 1 minute.

3. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.

4. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes.

5. Stir in the chickpeas and parsley.

6. Divide among individual bowls and top with the almonds and Parmesan.

Yield: Makes 4 servings.

Chickpea Pasta with almonds and Parmesan

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