This pasta recipe started off as a way to get rid of some leftovers, but then turned into this light, tangy, and refreshing pasta recipe. This pasta takes almost no time to make, so it is perfect for when you want something sooo delicious but also quick!
TOTAL TIME: 25 minutes SERVINGS: 4
15 oz. can chickpeas (drained and rinsed)
1/2 cup extra virgin olive oil
1//2 cup dry white wine
1 white onion (diced)
6 garlic cloves (roughly chopped)
1 cup chopped kale
Juice and zest of one lemon
1/2 cup shredded parmesan cheese
Red pepper flakes
1 lb spaghetti
Start by boiling your pasta in heavily salted water. Cook it 2 minutes under al dente.
Meanwhile, start sautéing your onions and chickpeas in a saucepan with about half of your olive oil, salt, pepper, and chili flakes. Sauté for 3-4 minutes on medium high until the onions are translucent and then add in your garlic and white wine. Cook for about 3 more minutes on a low flame.
Add your pasta directly into the saucepan from the pot. Add in the rest of your olive oil, your kale, lemon juice, and zest. Mix vigorously. Add in your cheese and add pasta water, a 1/4 cup at a time until the sauce reaches your desired consistency. Season with salt, pepper, and chili flakes if necessary.
Top with more cheese, chili flakes, and parsley before serving.
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