Pasta with Chickpeas, Mussels, and Burrata: A Perfect Blend of Flavor and Comfort
This pasta dish, a wonderful marriage of chickpeas, fresh mussels, and the rich creaminess of burrata, offers a unique take on traditional Italian flavors. It’s a comforting and delicious first course that’s sure to impress your guests while being incredibly easy to prepare. The dish is a perfect balance of textures and tastes, from the tender pasta to the briny mussels, complemented by the soft, milky burrata that brings it all together.
Servings: 4
Category: First Course
Ingredients
| Ingredient | Quantity |
|---|---|
| Tubetti pasta | 320g |
| Fresh mussels | 500g |
| Burrata cheese | 300g |
| Pre-cooked chickpeas | 240g |
| Fresh parsley | To taste |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Garlic cloves | 2 |
Instructions
-
Prepare the Mussels:
Begin by cleaning the mussels. Remove the beard (the ‘bisso’) and scrub the shells to ensure they are free of debris. Rinse them under cold water to remove any remaining impurities. -
-
Cook the Mussels:
Heat a splash of extra virgin olive oil in a large pan over medium heat. Add one garlic clove (crushed or left whole, depending on your preference) and sauté until fragrant. Add the cleaned mussels to the pan and cover with a lid. Let the mussels steam for a few minutes, shaking the pan occasionally, until they open. -
Remove the Mussels:
Once the mussels have opened, use a slotted spoon to transfer them to a bowl. Discard any mussels that remain closed. Set aside and let them cool slightly. -
Prepare the Chickpeas:
In the same pan, add a little more olive oil and the second garlic clove (sliced). Sauté for a couple of minutes, allowing the garlic to infuse the oil. Add the pre-cooked chickpeas (drained if from a can) and cook for about 5 minutes, stirring occasionally. -
Cook the Pasta:
While the chickpeas are cooking, bring a large pot of salted water to a boil and cook the tubetti pasta according to the package instructions, until al dente. Be sure to reserve some pasta cooking water before draining. -
Combine Pasta, Mussels, and Chickpeas:
Once the pasta is ready, add it directly to the pan with the chickpeas. Remove the garlic cloves from the pan and mix everything together. If the pasta seems too dry, add a bit of the reserved pasta cooking water to help create a creamy consistency. -
Finish the Dish:
Gently stir in the mussels (with the shells removed if you prefer) and the freshly chopped parsley. Season with salt and black pepper to taste. -
Add the Burrata:
Transfer the pasta to serving plates and top each portion with a generous piece of burrata. The warm pasta will slightly melt the burrata, creating a rich, creamy topping that ties the whole dish together. -
Serve and Enjoy:
Finish with a drizzle of olive oil and a final sprinkle of black pepper if desired. Serve immediately and enjoy this delightful dish that’s as comforting as it is flavorful.
Tips for Success:
- For a richer flavor, you can use mussels that are still in their shells when adding them to the pasta. The shells add extra depth to the dish, especially when simmered in the cooking sauce.
- You can substitute the burrata with fresh mozzarella if burrata is not available, but the creamy, soft texture of burrata truly enhances this recipe.
- If you prefer a slightly more intense flavor, consider adding a splash of white wine while cooking the mussels.
This Pasta with Chickpeas, Mussels, and Burrata is a wonderful dish for those who want to enjoy a blend of the sea and the earth in one comforting bowl. It’s perfect for a dinner party or a special family meal, combining the richness of burrata with the fresh flavors of mussels and the heartiness of chickpeas.
