Curly Pasta With Spinach And Chickpeas
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 1/2 lbs fresh spinach, stemmed and washed well
- 1/4 cup extra virgin olive oil
- 2 1/2 ounces pancetta, cut into thin strips
- 4 large garlic cloves, coarsely chopped
- 1 lb curly spaghetti, broken in half or 1 lb fusilli, col buco broken in half
- 1 (19 ounce) can chickpeas, drained and rinsed
- salt & freshly ground black pepper
Recipe
- 1 heat a large skillet. gradually add the fresh spinach and cook over moderately high heat, stirring between additions, until wilted.
- 2 transfer the spinach to a colander and rinse under cold water, then gently squeeze fairly dry.
- 3 coarsely chop the spinach.
- 4 in the same skillet, heat the olive oil. add the pancetta and garlic and cook over low heat, stirring, until the garlic is lightly browned, about 12 minutes.
- 5 in a large pot of boiling salted water, cook the pasta until al dente. drain the pasta, reserving 3/4 cup of the cooking water.
- 6 transfer the pasta to a large bowl.
- 7 return the spinach to the skillet and cook over high heat, stirring, until heated through.
- 8 add the chickpeas and reserved pasta water and simmer for 3 minutes.
- 9 pour the sauce over the pasta and toss well. season with salt and pepper and serve at once.
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