Chickpea Pasta

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Farfalle with Roasted Garlic Nuts and Raisins

Farfalle With Roasted Garlic Nuts And Raisins


Makes 3 To 4 Servings

  • ½ cup olive oil
  • 2 tablespoons roasted garlic paste (chapter 1: soups)
  • salt for the pasta water
  • ¾ pound farfalle (bowtie pasta)
  • ½ to ¾ cup minced flat-leaf parsley
  • ½ cup raisins (preferably golden ones)
  • ½ cup chopped walnuts, lightly toasted
  • ½ cup chopped almonds, lightly toasted
  • 3 scallions (white and tender green parts), finely minced
  • ¾ teaspoon salt
  • freshly ground black pepper
  • red pepper flakes


  1. Place the olive oil in a large bowl
  2. Add the roasted garlic paste, mashing it into the oil with the back of a fork
  3. Set aside
  4. Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
  5. Place a large colander in the sink
  6. When the water boils, add the farfalle, keeping the heat high
  7. 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
  8. When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
  9. Shake to mostly drain (it’s okay to leave some water clinging), and then transfer the pasta to the bowl containing the oil and garlic paste
  10. Use a fork or a wooden spoon to toss and turn the pasta until it becomes coated with the oil
  11. Keep tossing as you add the parsley, raisins, nuts, scallions, and salt
  12. Grind in a generous amount of black pepper, and sprinkle in a big pinch of red pepper flakes (according to your heat preference)
  13. Toss quickly and thoroughly
  14. Shaking the bowl helps
  15. Serve right away, making sure you dig down to the bottom of the bowl to scoop up all the tasty morsels that might have landed beneath the pasta

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