Vegetarian pasta dish with spinach, chick peas, and garlic makes a filling main dish. Plan ahead to soak the chick peas overnight.
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- 2/3 cup dried chick-peas (or one 19-ounce can, drained and rinsed thoroughly)
- 1 bay leaf
- 1 medium clove garlic, peeled, plus 3 medium cloves, minced
- 1-1/2 pounds fresh spinach
- 1/4 cup olive oil
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon salt
- 1 pound farfalle pasta
- 3 Tablespoons lemon juice
Preparation:
Place the chick-peas in a medium bowl and cover them with at least 2 inches of water. Soak overnight and drain. Place the chick-peas, bay leaf, and whole garlic clove in a medium pot and cover them with several inches of water. Bring the water to a boil and simmer gently uncovered until the chick-peas are tender, 35 to 40 minutes. Drain the chick-peas and discard the bay leaf and garlic. Place the chick-peas in a medium bowl and set it aside. (The chick-peas can be covered and refrigerated for up to 2 days.)Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Stem the spinach and wash the leaves in a large bowl of cold water, changing the water several times until no sand appears on the bottom of the bowl. Place the spinach with some water still clinging to the leaves in a deep pot or Dutch oven. Cover and set the pot over medium heat. Cook, stirring occasionally, until the spinach has wilted, about 5 minutes. Drain and set aside the spinach.
Heat the olive oil in a large skillet. Add the minced garlic and thyme and saute over medium heat for 2 minutes. Add the chick-peas and cook until warmed through, about 1 minute. Add the spinach and salt and heat through, tossing several times, for about 2 minutes. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the lemon juice and the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.
Yield: 4 servings
Recipe Source: Pasta é Verdura by Jack Bishop (HarperCollins)
Reprinted with permission.
