Introduction
This delightful pasta dish combines the earthiness of roasted chickpeas with a vibrant kale pesto, creating a satisfying meal that’s both nutritious and delicious. The addition of bucatini pasta and a sprinkle of Parmesan cheese elevates the flavors, making it a perfect choice for any occasion.
Detailed Ingredients with measures
– 2 cans (14 ounces each) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried oregano
– Kosher salt and freshly ground black pepper, to taste
– 4 cups chopped green kale
– 4 garlic cloves
– 1/2 cup toasted pine nuts
– 1/2 to 3/4 cup olive oil
– Juice of 1/2 lemon
– 1 cup finely grated Parmesan cheese, plus extra for serving
– 1/2 teaspoon crushed red pepper flakes
– 1 pound bucatini pasta
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Yield
Serves 4-6
Directions
1. **Roast the Chickpeas:** Preheat the oven to 425°F. Spread the drained chickpeas on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, garlic powder, dried oregano, salt, and pepper. Toss to coat evenly. Roast for 20 to 25 minutes, shaking the pan halfway through, until the chickpeas are crispy.
2. **Prepare the Kale Pesto:** Bring a pot of salted water to a boil. Add the chopped kale and garlic cloves; blanch for 1 to 2 minutes until the kale is wilted. Use a slotted spoon to transfer the kale and garlic to a bowl of ice water to stop the cooking process. Once cooled, drain and squeeze out excess water. In a food processor, combine the blanched kale, garlic, toasted pine nuts, lemon juice, Parmesan cheese, and crushed red pepper flakes. Pulse until finely chopped. With the processor running, slowly drizzle in 1/2 cup of olive oil until the mixture is smooth. If the pesto is too thick, add more olive oil until the desired consistency is reached. Season with salt and pepper to taste.
3. **Cook the Pasta:** In the same pot of boiling water used for blanching the kale, cook the bucatini pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
4. **Assemble the Dish:** Return the drained pasta to the pot. Add the kale pesto and toss to combine, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta evenly. Serve the pasta topped with the roasted chickpeas and additional grated Parmesan cheese.
Detailed Directions and Instructions
Roast the Chickpeas:
– Preheat the oven to 425°F.
– Spread the drained chickpeas on a baking sheet.
– Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, garlic powder, dried oregano, salt, and pepper.
– Toss to coat evenly.
– Roast for 20 to 25 minutes, shaking the pan halfway through, until the chickpeas are crispy.
Prepare the Kale Pesto:
– Bring a pot of salted water to a boil.
– Add the chopped kale and garlic cloves; blanch for 1 to 2 minutes until the kale is wilted.
– Use a slotted spoon to transfer the kale and garlic to a bowl of ice water to stop the cooking process.
– Once cooled, drain and squeeze out excess water.
– In a food processor, combine the blanched kale, garlic, toasted pine nuts, lemon juice, Parmesan cheese, and crushed red pepper flakes.
– Pulse until finely chopped.
– With the processor running, slowly drizzle in 1/2 cup of olive oil until the mixture is smooth.
– If the pesto is too thick, add more olive oil until the desired consistency is reached.
– Season with salt and pepper to taste.
Cook the Pasta:
– In the same pot of boiling water used for blanching the kale, cook the bucatini pasta according to package instructions until al dente.
– Reserve about 1 cup of the pasta cooking water, then drain the pasta.
Assemble the Dish:
– Return the drained pasta to the pot.
– Add the kale pesto and toss to combine, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta evenly.
– Serve the pasta topped with the roasted chickpeas and additional grated Parmesan cheese.
Notes
Ingredient Substitutions:
– You may use walnuts or almonds instead of pine nuts for a different flavor profile.
– If you don’t have bucatini, any long pasta such as spaghetti or linguine can be used.
Storage:
– Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. The chickpeas can be stored separately to maintain their crunch.
Serving Suggestions:
– Garnish with fresh herbs like basil or parsley for added color and flavor.
– Additional crushed red pepper flakes can be offered at the table for those who prefer a spicier dish.
Cook Techniques
Roasting Chickpeas
To achieve crispy roasted chickpeas, ensure they are well-drained and rinsed before spreading them evenly on a baking sheet. Coating them with olive oil and seasonings enhances their flavor and texture. Roast at a high temperature, shaking the pan halfway through for even cooking.
Blanching Kale
Blanching is a technique used to quickly cook vegetables in boiling water, then immediately cooling them in ice water. This process helps preserve the vibrant color and nutrients of the kale while also softening its texture for blending into pesto.
Making Kale Pesto
To prepare a smooth kale pesto, first blanch the kale and garlic to soften their textures. Then, combine them with toasted pine nuts, lemon juice, and Parmesan in a food processor. Slowly add olive oil while blending to achieve a creamy consistency, adjusting oil as needed.
Cooking Pasta
Cook bucatini pasta in a large pot of salted boiling water to enhance its flavor. Aim for al dente texture according to package instructions, and remember to reserve some pasta water before draining to aid in adjusting the sauce consistency later.
Assembling the Dish
Combine the cooked bucatini pasta with kale pesto, tossing well to incorporate. Use reserved pasta water in small increments to achieve the desired sauce consistency, ensuring the pasta is evenly coated. Finish by topping with roasted chickpeas and extra Parmesan cheese.
FAQ
Can I substitute chickpeas with another type of bean?
Yes, you can substitute chickpeas with other beans like cannellini or black beans, but the flavor and texture will differ.
What can I use instead of pine nuts for pesto?
Sunflower seeds, walnuts, or cashews can be good substitutes for pine nuts in pesto if you’re looking for alternatives.
How do I store leftover kale pesto?
Store leftover kale pesto in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I make this dish vegan?
Yes, to make the dish vegan, simply omit the Parmesan cheese or use a plant-based alternative.
What if I can’t find bucatini pasta?
If bucatini is unavailable, you can use spaghetti or fettuccine as a substitute, adjusting the cooking time as necessary.
Conclusion
This chickpea and kale bucatini pasta dish is a delightful combination of flavors and textures. The crispy roasted chickpeas add a satisfying crunch, while the vibrant kale pesto brings a rich, herby essence to the pasta. With the added depth of Parmesan cheese and a hint of spiciness from crushed red pepper flakes, this recipe is sure to impress and satisfy. Perfect for a hearty weeknight dinner or a special gathering, it’s both nourishing and delicious.
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