In My Kitchen: Roasted Broccoli and Chickpea Pasta with Ricotta and Lemon

Readers of my blog know that I love adding ricotta to pasta dishes to make the sauce creamy and decadent. However, the addition of chickpeas to pasta is a new concept for me.

You’ll need:

  • Kosher salt
  • 16 ounces dried linguine or spaghetti
  • 1 bunch broccoli or broccolini, trimmed and cut into thin florets (about 1 1/2 pounds), stems discarded
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 4 large garlic cloves, thinly sliced
  • ? teaspoon red-pepper flakes
  • ? cup extra-virgin olive oil, plus more for drizzling
  • Black pepper
  • 1 lemon
  • 2 tablespoons unsalted butter
  • 8 ounces ricotta, preferably room temperature

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
2. Meanwhile, heat oven to 500 degrees. Set a rack roughly 8 inches from the heat source.
3. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan.
4.Broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes.
5. Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
6. Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
7. Plate and serve with additional cracked black pepper and lemon.

Source: Adapted from a recipe by the New York Times

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