Chickpea Pasta with Escarole, Olives, and Toasted Pine Nuts

Chickpea Pasta with Escarole and Olives

Category: Pasta
Servings: 4

A delicious and wholesome pasta dish that marries the rich flavors of chickpea pasta with the freshness of escarole, the savory bite of black olives, and the crunch of toasted pine nuts. Ideal for a satisfying lunch or dinner, this recipe brings out the true essence of Mediterranean flavors with minimal ingredients.

Ingredients

Instructions

1. Prepare the Chili Pepper and Escarole:
   Begin by preparing the fresh red chili pepper. Remove the stem and slice it into thin rounds. Next, clean the escarole by cutting off the base, and then chop it into large chunks, roughly 3 cm in size. Rinse the escarole thoroughly to remove any grit.

2. Sauté the Aromatics:
   Heat a splash of olive oil in a large saucepan or skillet over medium heat. Add the chopped chili pepper and garlic, which should be smashed and peeled, to the pan. Let them sauté for a minute or two, allowing the flavors to infuse the oil.

3. Cook the Escarole:
   Add the escarole to the pan, stirring to coat it in the aromatic oil. Cover the pan with a lid and cook for about 5-7 minutes, stirring occasionally. The escarole should wilt down but remain bright and tender. Once cooked, remove the garlic clove and discard it.

4. Toast the Pine Nuts:
   In a separate dry pan, toast the pine nuts over low heat for 2-3 minutes, stirring often to prevent burning. Once they turn golden and fragrant, remove them from the pan and set aside.

5. Cook the Pasta:
   While the escarole is cooking, bring a large pot of salted water to a boil. Add the chickpea casarecce pasta and cook according to package instructions until al dente. Drain the pasta, reserving a bit of pasta water for the sauce.

6. Combine Pasta with the Sauce:
   Add the cooked pasta directly to the pan with the escarole. Stir to combine, ensuring the pasta is well coated with the escarole and chili-infused oil. If the mixture is too dry, add a splash of the reserved pasta water to loosen it up.

7. Finish the Dish:
   Add the Greek black olives and toasted pine nuts to the pan, stirring gently to incorporate. Season with salt to taste.

8. Serve and Enjoy:
   Plate the pasta and serve it immediately while it’s warm. For an extra touch, drizzle a little more olive oil over the top, and enjoy the vibrant flavors of this wholesome dish.

This recipe is a perfect way to enjoy a healthy, gluten-free pasta option with an abundance of vegetables and Mediterranean flavors. The chickpea pasta provides a hearty base, while the escarole adds a subtle bitterness that is balanced by the salty olives and the nuttiness of the pine nuts. A touch of fresh chili elevates the dish with just the right amount of heat, making this a truly delightful meal to serve at any time of the year.