Linguine with Chickpeas


By Cooking Panda

Is it new? Is it healthy? It’s a salad and its tasty! Check out this Linguine with Chickpeas, Broccoli and Ricotta Salad

The broiler is hardly appreciated as much as it should be. Even though it takes half the time of what grilling takes to render a beautiful char, it doesn’t get the love that it should. In this 20-minute recipe, while the pasta water boils, kale, broccoli and chickpeas crisp under the broiler. Don’t forget to ensure that the vegetables and chickpeas are spread out properly so that they have room to caramelize properly. Therefore try to avoid steaming because the crunchier the bits are, the better it would be.

To end, toss the pasta and the vegetables with a quick sauce. The contents of the sauce include butter, lemon zest, and fresh ricotta, a rich and creamy complimentary item to the charred vegetables.

Finally, pat yourself on the back and enjoy with some good wine and crusty bread

So let’s go over the precise ingredients required for it all:

  • Kosher salt
  • 1 bunch broccoli or broccolini, should be cut and trimmed into thin florets (about 1 1/2 pounds), stems reserved for another use
  • ⅓ cup extra-virgin olive oil, and some more for drizzling
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • ½ teaspoon red-pepper flakes
  • 2 large garlic cloves, thinly sliced
  • 1 bunch Tuscan kale (otherwise known as cavolo nero or Lacinato kale), stemmed and cut into bite-size pieces
  • 12 ounces dried linguine or spaghetti
  •  Black pepper
  • 1 lemon
  • Flaky sea salt
  • 2 tablespoons unsalted butter
  • 8 ounces ricotta, preferably room temperature

And now the steps to follow:

  1. Boil a large pot of salted water. After the pasta is added, cook as per the package instructions until it becomes firm. Don’t forget to reserve 1/2 cup pasta cooking water, and also, the pasta should be drained.
  2. Meanwhile, heat the broiler, followed by setting an 8-inch rack from the heat source. Place the broccoli, chickpeas, garlic, red pepper flakes, and 1/3 cup oil until evenly coated in a large bowl. Salt and pepper for seasoning. Then spread out evenly on 1 sheet pan. And then the kale is added to the same pot and tossed to coat in the residual oil. Once done, drizzle with more oil as and when needed and continue to toss until you get an even coat. Once done on the second sheet, pan spread out in an even layer.
  3. While working with 1 sheet pan at a time, you need to broil the broccoli and chickpeas and continue tossing halfway through cooking. This is done until the chickpeas are toasty and also the broccoli has become both tender and charred, and it should take about 5 to 7 minutes. For the kale, broil until just charred and crisp and that should take not more than 5 minutes.
  4. What you do with lemon: Zest-it, halve it and then further cut 1 half into 4 wedges. After cutting it, squeeze the lemon juice half over the roasted vegetable—finally, season to taste using salt and pepper.
  5. Bring the pasta back to the pot. After that, add the 1/4 cup reserved pasta cooking water, the butter, the ricotta, and also the lemon zest. Once done, toss until it gets well combined. After that, add the roasted vegetables and again toss, adding more pasta water as required.
  6. Divide among four bowls and then season with pepper and the flaky sea salt. Once done, serve with lemon wedges for squeezing on top. If you want, you can further drizzle with more oil.


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