Two posts in one week and a recipe

I’m looking forward to training tomorrow.  I’ve been trying to eat better so that I have  energy and stamina for class!

Trying to plan recipes for the week,  we found this one.

Pasta with ChickPeas and Garlic Sauce

But of course, I couldn’t leave it alone and made a few revisions. I had a few slices of prosciutto left over and I wanted to use them. So I did.. and I added some peas to offset the badness.

Here is my version of Pasta with Chickpeas.

  • 2 teaspoons olive oil
  • 4 garlic cloves, rough chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can chickpeas, drained (garbanzo beans)
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 1 1/2 cups uncooked medium pasta shells (about 6 ounce)
  • 1/2 cup halved cherry tomatoes
  • 1 teaspoon dried parsley
  • 1 tablespoon  lemon juice
  • 2 slices of prosciutto, rolled and rough chopped (use scissors: trust me)
  • 1/2 to 3/4 cup of frozen peas
  • 3 tablespoons shredded parmigiano-reggiano cheese

Directions

Heat oil in a large skillet  over medium heat.  Add chopped  garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil.  Cover, reduce heat and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.

Place chickpea mixture in a food processor and process until smooth. It will be thick. Don’t Panic.

In the same skillet, saute proscuitto until mostly crispy.  Toss in halved tomatoes, lemon juice and parsley.  Saute 1 minute.  Add sauce.   Add either more broth or water to thin to desired consistnecy.  Add frozen peas and heat through.

Add pasta.

Serve topped with cheese.

Enjoy!

About Pirate Jeni

Kitchen Witch, Eclectic Spiritualist, Psychic-Medium, Reiki Master, Conscientious Omnivore, Tarot Card Slinger, Singer of Songs, Player of Things with Four Strings.

Leave a Reply