Orecchiette With Broccoli Rabe And Fried Chickpeas

By á-174942

Ingredients

• 1 pound orecchiette pasta (little ear-shaped pasta, or use penne)
• 2 tablespoons butter - (1/4 stick)
• 6 tablespoons olive oil
• 4 garlic cloves minced
• 2 cans garbanzo beans - (15 1/2 oz ea) well drained (chickpeas)
• 1/3 cup thinly-sliced fresh sage
• 1 bunch broccoli rabe - (abt 1 lb) trimmed, and cut into 1" pieces
• 2/3 cup dry white wine
• 1 cup freshly grated-Parmesan cheese - (packed) abt 3 oz
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors. Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot.

Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.

This recipe yields 6 servings.