A vegetarian textured pasta dish that is healthy and has lovely crunch with the addition of the crispy chickpeas. If you like a little extra heat, add some crushed red pepper. The chickpeas are great as croutons on a salad as well as a healthy substitute to the traditional bread croutons. You could always add grilled chicken if you wanted and a fresh green salad for a heartier meal.
- 8 ounces Pappardelle
- 2 leeks, thinly sliced white and light green parts
- 3 cloves finely chopped garlic
- 1 bunch Lacinato Kale, thinly sliced crosswise
- 1 roasted red bell pepper, peeled and roughly chopped
- 1 1/2 cup chickpeas
- 1/4 cup dry white wine or dry vermouth
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil divided
- Kosher salt and pepper
- 1 teaspoon Aleppo pepper
- 2 teaspoons Italian seasoning
- 1/4 cup grated parmesan, plus more for serving
Preheat oven to 400. Pat the chickpeas dry with paper towel. Toss with a tablespoon of olive oil, season with salt and pepper and spread out in an even layer on a parchment lined baking sheet. Roast in oven for about 15 minutes. Remove from oven and sprinkle with Aleppo pepper. Set aside while preparing pasta.
In a medium skillet, melt butter and remaining olive oil and heat on medium low. Add leeks and garlic and sprinkle with salt and pepper. Sauté for about 10 minutes or so, stirring frequently so leeks are tender and garlic is fragrant but not brown. Add chopped kale and Italian seasoning and stir to wilt kale. Raise heat a bit and add wine or dry vermouth and continue stirring until evaporated. Remove from heat and keep warm while pasta is boiling.
Prepare pasta according to package directions, reserving about a half a cup of cooking liquid. Strain pasta and transfer kale mixture to the pot adding 1/4 cup of parmesan, chopped roasted pepper and cooking liquid to help distribute vegetables. Divide into bowls and top with crispy chickpeas and additional parmesan as desired. Enjoy!