Chickpea Pasta with Almonds and Parmesan

Chickpea Pasta with Almonds and Parmesan
Photo by Ngoc Minh Ngo


  • 1 cup flat-leaf parsley, chopped
  • Kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 1 pound angel hair pasta
  • 7 cups low-sodium vegetable or chicken broth
  • 3 cloves garlic, chopped
  • ½ cup grated Parmesan
  • + 3 more ingredients
    • ¼ cup unsalted roasted almonds, chopped
    • 1 15.5-ounce can chickpeas, drained and rinsed
    • 1 tablespoon olive oil

Heat the oil in a large saucepan over medium-high heat. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chic...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network