PAPPARDELLE WITH CHICKPEAS, LEMON, AND TOASTED WALNUTS, p. 154
This is a very simple weeknight pasta dish and it comes together very quickly if you used a can of chickpeas, like I did, rather than the second option MS gives, which is her recipe for Oven Chickpeas. The sauce here consists of olive oil and butter heated in a pan, to which you add finely grated garlic, which you cook until fragrant. Then you add chickpeas and salt and cook until the chickpeas are heated through and take on a little color. For me this took longer than the suggested 5 minutes, and I think it’s really worth it to get the chickpeas browned. Off the heat you add the zest and juice of 2 lemons, and a bit more olive oil. Season with salt and pepper, and mix with the pappardelle and toasted, chopped walnuts.
The only thing I did differently was cook the pappardelle while I was making the sauce, rather than cooking it first, draining it, and then drizzling it with olive oil and setting it aside. I don’t like cooking pasta that way. Also, my pappardelle only took 5 minutes so I don’t really see the need to cook it first. The photo is awful (bad lighting and where are my walnuts?), but this was a really delicious pantry meal and even good as leftovers. I would definitely make it again. I think the pappardelle is key here.
