Chickpea & Kale Pasta with Fried Rosemary & Romano Cheese

Chickpea & Kale Pasta

with Fried Rosemary & Romano Cheese

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

In this comforting dish, lumaca rigata pasta, chickpeas, kale, and tomatoes are brought together with creamy mascarpone, then finished with a sprinkle of pan-fried rosemary.

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ingredients
Chickpea & Kale Pasta with Fried Rosemary & Romano Cheese
Title
  • 6 oz Lumaca Rigata Pasta
  • 1 15.5 -Ounce Can Chickpeas
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 bunch Kale
  • 1 bunch Rosemary
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Romano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Drain and rinse the chickpeas. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

Fry the rosemary:
2 Fry the rosemary:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate; immediately season with salt.

Cook the chickpeas & vegetables:
3 Cook the chickpeas & vegetables:

Heat the pan of reserved rosemary oil on medium-high until hot. Add the drained chickpeas (carefully, as the oil may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked chickpeas and vegetables and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat; stir in the mascarpone and 1/2 teaspoon of olive oil (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and fried rosemary. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Drain and rinse the chickpeas. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

2 Fry the rosemary:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate; immediately season with salt.

Fry the rosemary:
Cook the chickpeas & vegetables:
3 Cook the chickpeas & vegetables:

Heat the pan of reserved rosemary oil on medium-high until hot. Add the drained chickpeas (carefully, as the oil may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked chickpeas and vegetables and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat; stir in the mascarpone and 1/2 teaspoon of olive oil (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and fried rosemary. Enjoy!