Description
A vibrant and hearty Broccoli Rabe Pasta with Smoky Chickpeas combines the bitterness of tender broccoli rabe with smoky, crispy chickpeas and tender orecchiette pasta, all tossed in a luscious lemony parmesan sauce. This quick and flavorful dish is perfect for a wholesome weeknight meal bursting with texture and bright flavors.
Ingredients
Scale
Pasta
- 6 oz orecchiette pasta
- Salt (for pasta water)
- A few tablespoons reserved pasta cooking water
Chickpeas and Seasoning
- 1 can chickpeas, rinsed and drained
- Olive oil (for cooking)
- Salt and freshly ground black pepper, to taste
- 1 heaping teaspoon smoked paprika
Vegetables and Aromatics
- 1 large bunch broccoli rabe (1-2 pounds), trimmed and cut into thirds
- 2 cloves garlic, minced
- 1/3 cup white wine
Finishing Touches
- 1/4 cup finely grated parmesan cheese (plus more for serving)
- Zest and juice of 1 small lemon (plus more for serving)
Instructions
- Cook the pasta: Bring a large pot of water to a boil and salt generously. Cook the orecchiette pasta for 1 minute less than the package instructions indicate. Before draining, reserve a mugful of pasta cooking water to use later in the sauce.
- Roast the chickpeas: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the rinsed chickpeas, seasoning with salt and pepper. Toast the chickpeas until they begin to brown, about 3 minutes, then add smoked paprika and toast for another minute. Remove the chickpeas from the skillet and set aside.
- Wilt the broccoli rabe: Without wiping the skillet, return it to medium-high heat. Add more olive oil if needed, then add the broccoli rabe. Cook until it begins to wilt, approximately 2 minutes. Add the minced garlic and cook for an additional 30 seconds. Pour in the white wine and cook until the alcohol smell dissipates, about 2 minutes.
- Toss the pasta and greens: Add the cooked pasta to the skillet with the greens. Stir in the grated parmesan and a few tablespoons of the reserved pasta cooking water. Gently toss the mixture until the sauce looks smooth and coats the pasta evenly. Add more pasta water if necessary, but avoid making the sauce too watery.
- Season and serve: Remove the skillet from the heat and add the zest and juice of the lemon. Taste and adjust seasoning with salt and freshly cracked black pepper. Serve immediately, topped with the smoky chickpeas, extra parmesan, black pepper, and additional lemon zest or juice if desired.
Notes
- Be sure to reserve pasta cooking water; it helps create a silky sauce that clings to the pasta.
- Adjust lemon zest and juice according to your preference for brightness.
- You can substitute broccoli rabe with other bitter greens like kale if desired.
- For a spicier dish, add red chili flakes when cooking the garlic.
- Leftover roasted chickpeas can be stored in an airtight container and enjoyed as a snack.
