Try this weeknight pasta dish that is healthy, hearty with some lively crunch from almonds.
By Rinku Bhattacharya
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
Scale
- 4 1/2 tablespoons extra virgin olive oil
- 4 pods of minced garlic
- 1 teaspoon coarsely ground cumin
- 1 teaspoon red pepper flakes
- 11/2 cups of chopped mixed greens (I used chopped rapini/broccoli rabe)
- ¾ cup of cooked chickpeas
- 8 oz dried linguine (cooked per the directions on the package) I start this while I work on the rest of the stuff.
- 1 teaspoon salt or to taste
- ¾ cup of coarsely chopped almonds (I chopped them with the skin on)
Instructions
- Heat the about 4 tablespoons 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 ½ tablespoon 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: Main
