Broccoli Rabe Pasta with Chive Pesto & Savory Chickpeas
I love fresh food (meat, fish, vegetables...), but I must admit that having something in the freezer is an incredible convenience not only to be able to enjoy some vegetables out of season, but above all to be able to have the right ingredients when you unleash the desire to cook just that recipe and no other!
Experiment with taste and gluttony, but with prudence and always well informed. We can equally give space to our passions avoiding hurting ourselves, indeed doing us good with a balanced diet, proper nutrition and using natural products that help our body to feel better without having to (as far as possible) resort to medicines or expensive supplements that you buy at the pharmacy.
Ingredients:
400 g spaghetti500 g chickpeas200 g broccoli rabe200 g light chive pesto1 chili pepper2 cloves of garlicsalt, pepper, oil
Preparation :
Wash the broccoli rabe and separate the stems from the leaves. Cut the stems into chunks and leaves coarsely. Put plenty of water in a large pot and bring to a boil. Season with salt, throw away the cut stems and cook for 5 minutes, also add the leaves and cook for another 3 minutes. Drain and keep aside and in the same water also cook the pasta according to the habits or following the instructions from the bag. While the pasta is cooking, put a few tablespoons of extra virgin olive oil in a pan, cook the chickpeas for about 5 minutes, stirring often, add the chili cut into slices, the finely chopped garlic and the light chive pesto. Season together for another 5 minutes, drain the pasta and sauté it together in the pan with the broccoli rabe and chickpeas. Season with salt and pepper if necessary. Turn off, add the light chive pesto and stir to mix.
Serve hot with grated Parmesan cheese.
I love fresh food (meat, fish, vegetables...), but I must admit that having something in the freezer is an incredible convenience not only to be able to enjoy some vegetables out of season, but above all to be able to have the right ingredients when you unleash the desire to cook just that recipe and no other!
Experiment with taste and gluttony, but with prudence and always well informed. We can equally give space to our passions avoiding hurting ourselves, indeed doing us good with a balanced diet, proper nutrition and using natural products that help our body to feel better without having to (as far as possible) resort to medicines or expensive supplements that you buy at the pharmacy.
Ingredients:
400 g spaghetti
500 g chickpeas
200 g broccoli rabe
200 g light chive pesto
1 chili pepper
2 cloves of garlic
salt, pepper, oil
Preparation :
Wash the broccoli rabe and separate the stems from the leaves. Cut the stems into chunks and leaves coarsely. Put plenty of water in a large pot and bring to a boil. Season with salt, throw away the cut stems and cook for 5 minutes, also add the leaves and cook for another 3 minutes. Drain and keep aside and in the same water also cook the pasta according to the habits or following the instructions from the bag. While the pasta is cooking, put a few tablespoons of extra virgin olive oil in a pan, cook the chickpeas for about 5 minutes, stirring often, add the chili cut into slices, the finely chopped garlic and the light chive pesto. Season together for another 5 minutes, drain the pasta and sauté it together in the pan with the broccoli rabe and chickpeas. Season with salt and pepper if necessary. Turn off, add the light chive pesto and stir to mix.
Serve hot with grated Parmesan cheese.
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