It’s been a little while since I posted over here. I am back from vacation and back in to real-life mode. I initially intended to blog as I cooked while visiting the parents, but for the most part, they didn’t let me have my way in their kitchen.
Both of my parents are amazing cooks. They are also a bit possessive of their kitchen. I get so much of my inspiration from their ideas – both past and present.
My last might in Minneapolis, my Dad took over the kitchen – whipping up an amazingly simple and tasty pasta dish. This dish that I present here is more or less adapted from what he made. The main difference, is that he used tuna for protein and I used chickpeas. I knew that my kids wouldn’t eat the hot tuna and I was not in the mood to make another dinner for them. This dinner pleased everyone.
Olive, Lemon and Chickpea Pasta
Ingredients:
1 pound pasta (I used spaghetti, but fettuccine would work well)
1 tbsp. olive oil
1 onion, chopped
3 cloves garlic, chopped
1/3 cup green olives with pimentos, chopped
1/3 cup kalamata olives, chopped
1 can chickpeas, drained and rinsed
juice of one lemon
1-2 tsp. sea salt
2 tsp. fresh ground pepper
2 tsp. red pepper flakes (optional)
2 tsp. grated lemon rind
2 tsp. garlic powder
1/2 cup peas
1/4 cup grated Parmesan cheese
olive oil for drizzling
extra Parmesan cheese for sprinkling
Directions:
Cook pasta to al dente, reserving about 1/2 – 1 cup of the cooking water.
I cooked my pasta while I cooked up the sauce/mix-in. Made everything run smoother.
In a large saute pan, heat up the olive oil. Add in the chopped onions and cook for a few minutes.
Add in the chopped garlic, olives and chickpeas. Cook for a few minutes.
Add in the spices, lemon rind and lemon juice.
Add in the peas and Parmesan cheese.
Stir in the pasta, adding some of the cooking water as you go to wet the sauce a bit.
Serve on a plate. Top pasta with extra red pepper flakes, Parmesan cheese and a small drizzle of olive oil.
Enjoy!
About Hindy Garfinkel
