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Crispy Pasta with Chickpeas, Lemon and Parsley
This unusual dish from the Puglia region of Italy combines pieces of crisp fried pasta, al dente boiled pasta and tender chickpeas. We use a 9-ounce package of fresh fettuccini and cut the noodles into 2-inch lengths; half is toasted in olive oil and the other half is simmered directly in the sauce. If you have trouble finding fresh pasta, use an 8.8-ounce package of dried pappardelle made with egg; the noodles are packaged in nests that are easy to break into pieces. Keep in mind, however, that dried pappardelle toasts more quickly than fresh pasta—in about 8 minutes. Lemon zest and juice and chopped fresh parsley add brightness to balance the starches. This dish is best served right away when the sauce is creamy.
ounces fresh fettuccini, cut into rough 2-inch lengths
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