Orecchiette with Broccoli Rabe and Fried Chickpeas

Orecchiette with Broccoli Rabe and Fried Chickpeas
Photo by Edmund Bar

Ingredients

  • 1 cup freshly grated Parmesan cheese
  • 1 1-pound bunch broccoli rabe
  • 2 15 1/2-ounce cans garbanzo beans (chickpeas)
  • 1/3 cup fresh sage
  • 4 garlic cloves
  • 1 pound orecchiette pasta (little ear-shaped pasta) or penne
  • 2 tablespoons butter
  • + 2 more ingredients
    • 2/3 cup dry white wine
    • 6 tablespoons olive oil

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 b...

View full recipe at Epicurious

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