Rosemary Garlic Pasta with Chickpeas

Rosemary Garlic Pasta

Rosemary and garlic flavored pasta was a great canvas to add fresh rosemary, red pepper flakes, and who doesn’t mind adding fresh garlic to some already present garlic flavor. Stir in some chickpeas for texture and top with some grated Parmesan cheese, it was a hearty and flavor packed dinner.

You guessed it, this is just another one of Pappardelle’s creatively flavored pastas that they’ve combined with a clever set of ingredients to bring a delicious and easy dinner to your table.

Thanks to everyone who visited Pappardelle’s, The Fine Art of Pasta site to leave a comment on which pasta flavor sounded like something you’d like to try. Not an easy choice was it?

The winner of the pasta giveaway is Roz over at La Bella Vita Cucina.┬áRoz said she’d like to try their Basil Garlic Pasta. I’m sure I’ve tried that one since it sounds like something I’d grab up. And thank you to Pappardelle’s pasta for offering to send the winner some free pasta.

5.0 from 1 reviews
Rosemary Garlic Pasta with Chickpeas, Rosemary, Chile and Garlic
 
Ingredients
  • 1 lb. Pappardelle's Rosemary Garlic Pasta
  • ¼cup olive oil
  • 6 garlic cloves, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon Italian flat-leaf parsley, chopped
  • 1, 14 oz. can chickpeas, drained and rinsed
  • Freshly grated Parmesan cheese
  • 1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve one cup cooking water. Drain and rinse with warm water.
  • 2. While pasta is cooking, heat olive oil in a large skillet. Add garlic, red pepper flakes, parsley, and rosemary. Cook over medium low heat, making sure not to burn the garlic, until fragrant, about 2 minutes. Add chickpeas and cook for another 3 minutes. Add reserved pasta water ¼cup at a time until sauce is desired consistency.
  • 3. Serve sauce over individual plates of pasta. Garnish with freshly grated Parmesan cheese.
Instructions
  1. Rosemary Garlic Pasta with Chickpeas, Rosemary, Chile and Garlic
  2. lb. Pappardelle's Rosemary Garlic Pasta
  3. /4cup olive oil
  4. garlic cloves, finely chopped
  5. /2 teaspoon crushed red pepper flakes
  6. tablespoon fresh rosemary, finely chopped
  7. tablespoon Italian flat-leaf parsley, chopped
  8. , 14 oz. can chickpeas, drained and rinsed
  9. Freshly grated Parmesan cheese
  10. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve one cup cooking water. Drain and rinse with warm water.
  11. While pasta is cooking, heat olive oil in a large skillet. Add garlic, red pepper flakes, parsley, and rosemary. Cook over medium low heat, making sure not to burn the garlic, until fragrant, about 2 minutes. Add chickpeas and cook for another 3 minutes. Add reserved pasta water ¼cup at a time until sauce is desired consistency.
  12. Serve sauce over individual plates of pasta. Garnish with freshly grated Parmesan cheese.

Rosemary Garlic Pasta with Chickpeas … It’s What’s for Dinner.

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Comments

    • says

      Thanks so much! I’m sure glad you started commenting on my blog. I’m a subscriber to yours and making your steak burger/egg sandwich for breakfast tomorrow.

  1. says

    Lea Ann,

    I am so grateful for being selected for this delicious giveaway! I cannot wait to try this pasta!!!!

    Thank you so very much!
    Blessings to you in return,
    Roz

  2. says

    Congrats to Roz!!
    Rosemary and garlic was another pasta flavor that made my mouth water . . . I think I may have to order some of this. I love the addition of chick peas for texture, too.
    P.S. that silver would look smashing in my shabby chic silverware collection. (just sayin)

    • says

      That silver looks fabulous in my shabby chic silverware collection! You can’t have it! :) I love picking up pieces whenever I wander into thrift or antique stores. The fork is actually a meat fork, but couldn’t resist adding it to the photo. If you are going to buy some, send me an email, I’ll share my favorite flavors with you.

  3. says

    Congratulations to Roz!

    Another wonderful pasta dish with this great pasta.

    By the way, I’m making the chicken and cashew recipe you posted below for my daughter tomorrow :)

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