Pasta with Greens, Chickpeas and Almonds
- Total Time: 40 mins
- Yield: 4 1x
Description
Try this weeknight pasta dish that is healthy, hearty with some lively crunch from almonds.
Ingredients
Units
Scale
- 4 1/2 tbsp (67 ml) extra virgin olive oil
- 4 pods of minced garlic
- 1 tsp coarsely ground cumin
- 1 tsp red pepper flakes
- 1 1/2 cups (360 ml) of chopped mixed greens (I used chopped rapini/broccoli rabe)
- 3/4 cup (180 ml) of cooked chickpeas
- 8 oz (225 g) dried linguine (cooked per the directions on the package) I start this while I work on the rest of the stuff.
- 1 tsp salt or to taste
- 3/4 cup (180 ml) of coarsely chopped almonds (I chopped them with the skin on)
Instructions
- Heat the about 4 tbsp of oil in a large pan and add in the garlic and gently cook the garlic for about a minute or two, until the garlic is fragrant and turns into a dark shade of toffee. Watch this as garlic moves from delicious to burnt within seconds.
- Add in the cumin and the red pepper flakes and stir well.
- Add in the greens and cook until they wilt.
- Stir in the chickpeas and the cooked pasta and mix well.
- In a separate pan, heat the remaining 1/2 tbsp of oil and add the almonds and stir lightly for a couple of minutes to allow them to gently toast.
- Mix in the almonds and serve with the pasta.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
How do I know when the garlic is cooked correctly?
The instructions say to cook the 4 minced garlic pods in olive oil until they turn “a dark shade of toffee” — golden-brown with a deep amber color. The recipe specifically warns to watch the garlic carefully because it moves from delicious to burnt within seconds.
Why are the almonds toasted in a separate pan rather than added directly to the sauce?
The instructions cook the ¾ cup of coarsely chopped almonds in a separate pan with ½ tbsp of oil for a couple of minutes to gently toast them before mixing into the finished pasta. Toasting in isolation keeps them crisp and ensures they don’t steam-soften in the sauce.
