ORECCHIETTE - TOMATO BROCCOLI

By akselden

Ingredients

• 1 1/2 C. cooked chick-peas
• 1/4 C. plus 1 T. olive oil
• 1 large head broccoli, cut into small florets
• 1/2 lb. orecchiette or rigatoni pasta
• 1 small diced red onion
• 2 T. finely minced garlic
• 2 C. fresh plum tomatoes, peeled and chopped
• Parmesan cheese

Preparation

Step 1

1. Mix cooked chick-peas with 1 T. olive oil.

2. Blanch broccoli, cut into small florets, in boiling salted water. Drain and refresh in ice water. Drain well.

3. Bring a large pot of salted water to a boil. Add orecchiette or rigatoni pasta and cook until al dente, about 12 minutes.

4. Meanwhile, heat 1/4 C. olive oil in a 3 qt. chef's pan over medium heat. Add red onion and cook until tender. Add the chick-peas and garlic and cook until warmed through. Add tomatoes and broccoli and cook 2-3 minutes longer. Season to taste with salt and pepper.

5. Drain the pasta and add to chef's pan, tossing to combine. Sprinkle with grated Parmesan, if desired and serve immediately.