Parsley Pesto Pasta with Chickpeas & Ricotta Salata
Notes From The Producer
This weeknight pasta is inspired by some of our favorite Mediterranean ingredients. Lemon, parsley, and chickpeas dress up plain ‘ol spaghetti for a welcome switch-up from the red sauce routine.
What You Get: Spaghetti Arugula parsley pesto sauce Chickpeas Ricotta salata Lemon
What You’ll Need: Olive oil Salt
Step 1: Bring a large pot of salted water to a boil. Cook ⅔ of the package of pasta according to the instructions on the package until just al dente. Reserve ¼ cup pasta water, drain, and set aside. Step 2: Heat 3 tbsp olive oil in a large pan over medium-high heat. Step 3: Once hot, drain and rinse the chickpeas, and add to the pan with the oil with a big pinch of salt. Stir to coat. Cook, tossing occasionally, until the chickpeas are just crispy, about 6 minutes. Step 4: Lower the heat to medium-low, and add the cooked pasta to the pan along with half the tub of pesto and the reserved pasta water. Toss until the noodles are coated with pesto, then add one more pinch of salt and a squeeze of lemon juice. Toss once more, and adjust lemon juice and salt as needed. Step 5: Scoop the pasta into bowls, and serve with crumbled or sliced ricotta salata over top.
Contains: milk, tree nuts, wheat.
Time: 10 min active, 15 min total. Makes 3 servings.