Chickpea & Kale Pasta with Fried Rosemary & Romano Cheese

Chickpea & Kale Pasta

with Fried Rosemary & Romano Cheese

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this comforting dish, we’re using creamy mascarpone to bring together lumaca rigata pasta and a robust trio of chickpeas, kale, and tomatoes—cooked in the fragrant oil reserved from frying our garnish of delicate rosemary leaves.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. 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. Add the mascarpone and 1/2 teaspoon of olive oil; stir to coat (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!

Tips from Home Chefs

Chickpea & Kale Pasta

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, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. 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. Add the mascarpone and 1/2 teaspoon of olive oil; stir to coat (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!

Browse Steps
1 of 5