Goodbye boring, tomato sauce, pasta night! Hello chickpeas and Lemon Garlic!
What you need
coarse salt and fresh ground pepper
12 ounces (3/4 box) orecchiette pasta
8 ounces broccolini
1 can chickpeas, drained and rinsed (or 1 ½ cups cooked)
¼ cup Tessemae’s Lemon Garlic Dressing
1 teaspoon whole fennel seeds
½ teaspoon crushed red pepper flakes
parmesan cheese, optional
What to do
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package. At the last minute, scoop out about ½ cup of the pasta water. Then, stir in the broccolini and chickpeas, just to warm them through, about 1 minute. Drain everything into a colander.
Return the pot to low heat and pour in the Lemon Garlic, fennel, and red pepper. Cook, stirring, until the spices are fragrant, about 1 minute. Stir in the drained pasta and beans. Add the pasta water to thin out the mixture. Season with salt and pepper and serve, drizzled with more Lemon Garlic and the Parmesan.