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Crispy Pasta with Chickpeas, Lemon and Parsley
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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
¼ cup extra-virgin olive oil
9 ounces fresh fettuccini, cut into rough 2-inch lengths
1 15½-ounce can chickpeas, drained, liquid reserved
2 bay leaves
Kosher salt and ground black pepper
2 teaspoons grated lemon zest, plus 1 teaspoon lemon juice
½ cup lightly packed fresh flat-leaf parsley, chopped
Ingredients
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¼
-
9
ounces fresh fettuccini, cut into rough 2-inch lengths
-
1
15½-ounce can chickpeas, drained, liquid reserved
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2
bay leaves
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Kosher salt and ground black pepper
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2
teaspoons grated lemon zest, plus 1 teaspoon lemon juice
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½
cup lightly packed fresh flat-leaf parsley, chopped
Directions
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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.
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02To the oil remaining in the pot, add the chickpeas and bay. Cook, stirring occasionally, until the chickpeas darken slightly and the bay is toasted, 2 to 4 minutes. Stir in the remaining pasta, ¾ cup of chickpea liquid (add water if the can doesn’t have ¾ cup), 2¼ cups water, 2 teaspoons salt and ¾ teaspoon pepper. Bring to a simmer over medium-high and cook, stirring occasionally, until the pasta is heated through and slightly softened, about 2 minutes.
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03Add the toasted pasta and cook, stirring often and adjusting the heat as needed to maintain a gentle simmer, until the untoasted pasta is al dente and the sauce lightly clings, about 4 minutes. Remove the pot from the heat, then remove and discard the bay. Stir in the lemon zest and juice and parsley. Taste and season with salt and pepper.
Reviews
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
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Your First Issue
looked boring but it was fabulous. quite correct, the texture the winner.