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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.
4
Servings
Tip
Don't forget to reserve the chickpea liquid; you will need ¾ cup of it for making the sauce. Don't bother rinsing the chickpeas after draining off their packing liquid.
35 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
9
ounces fresh fettuccini, cut into rough 2-inch lengths
Directions
-
01In a large pot over medium, combine the oil and half of the pasta. Cook, stirring occasionally, until the pasta is crisp and deeply browned, 12 to 14 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
Pardon the interruption
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February 16, 2023
really delicious meal, goes right into the rotation
Wasn't sure about frying the pasta but the texture and flavor is great. It has become a go-to meal
March 26, 2024
resounding yes
cooked my own garbanzos that way I had enough bean water for all the liquid ( 3 cups)
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looked boring but it was fabulous. quite correct, the texture the winner.