Easy Pasta Shells with Chickpeas and Arugula Recipe

Remember grannies recipes?  If she made Pasta Shells with Chickpeas and Arugula, the recipe didn’t come from some new idea made up for online ratings.  Some of these recipes have been in my family for generations.  My gran was born 1896.  If you like Easy food then we have plenty of recipes including more pasta / chickpea recipes.

Sorry for the lack of pictures for this Pasta Shells with Chickpeas and Arugula – coming asap.

Pasta Shells with Chickpeas and Arugula Ingredients

Easy Pasta Shells with Chickpeas and Arugula

  • makes 3 to 4 servings
  • one 15-ounce can chickpeas (about 1½ cups cooked chickpeas)
  • ¼ cup balsamic vinegar
  • 1 teaspoon minced garlic (about 1 good-sized clove)
  • ¾ teaspoon salt (plus more for the pasta water)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ cup olive oil
  • ½ pound fresh mozzarella cheese, cut into large dice
  • freshly ground black pepper
  • ½ pound small or medium-sized (up to 1-inch) pasta shells
  • ¼ cup grated parmesan cheese
  • 2 cups (packed) coarsely chopped arugula
  • Method

  • 1. Set A Colander In The Sink And Pour In The Chickpeas; Give Them A Quick Rinse And Allow Them To Drain.
  • 2. In A Large Bowl, Combine The Vinegar, Garlic, Salt, Thyme, Oregano, And Olive Oil; Whisk To Blend. Stir In The Chickpeas And Mozzarella, And Grind In A Generous Amount Of Black Pepper. Cover The Bowl With Plastic Wrap, Foil, Or Just A Plate, And Let It Stand At Room Temperature For At Least 30 Minutes Or Up To An Hour. (You Can Do This Step Up To 2 Days Ahead—In Which Case, Refrigerate The Mixture And Bring It Back To Room Temperature Before Proceeding.)
  • 3. When You Are Ready To Assemble The Dish, Put A Large Pot Of Cold Water To Boil Over High Heat, And Add A Tablespoon Of Salt. Place A Large Colander In The Sink. When The Water Boils, Add The Pasta, Keeping The Heat High. Cook For The Amount Of Time Recommended On The Package, Tasting The Pasta Toward The End Of The Suggested Time To Be Sure It Is Not Getting Overcooked. When It Is Just Tender Enough To Bite Into Comfortably But Not Yet Mushy, Dump The Water-Plus-Pasta Into The Colander. Shake To Mostly Drain (It’S Okay To Leave Some Water Clinging), And Then Add The Pasta To The Chickpea Mixture In The Bowl.
  • 4. Toss Well From The Bottom Of The Bowl, Sprinkling In The Parmesan And Arugula As You Go. Serve Hot, Warm, Or At Room Temperature, As Is Or Garnished With Any Of The Extras Listed At Right.
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