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Lemon & Chickpea Pasta with Arugula Pesto

March 6, 2012

by Emily

In case you’re wondering, I’ve been busy not going to the grocery store. In fact, I went all the way to the grocery store just on Saturday, saw at least 25% of Manhattan there (that’s basically everyone), and avoided the inevitable “they just took the last wedge of _____ cheese!” panic attack and left immediately. You are correct in assuming this little story translates into a fair amount of eating out, “grocery shopping” at Duane Reade (hey, hey trail mix!), and some “inventive” new recipe gathering. At least I am getting pretty good at this scrounging around because this pasta was rather delicious and put some odds and ends to good use. While admittedly a touch random, all I can say is I would have totally incorporated Brussels sprouts (obvi), somehow, if I had them.

Lemon & Chickpea Pasta with Arugula “Pesto”
inspired by Pinterest find and the current (random!) contents of my kitchen

8 ounces whole wheat pasta
1/4 cup olive oil
15 ounce can of chickpeas, thoroughly rinsed
2 garlic cloves, minced
2 cups arugula, lightly packed
1/4 cup Parmesan
1/2 container ricotta
juice of 1 lemon
salt and pepper, to taste
prosciutto, if desired

Cook pasta according to package directions.  Meanwhile, drain and rinse chickpeas and set aside.  Pulse arugula, olive oil, garlic, Parmesan, and salt/pepper in food processor to form “pesto”.  In a small bowl, combine pasta, pesto, chickpeas and ricotta.  Add lemon and salt and pepper to taste.  Top with prosciutto, bacon, fried egg, or whatever else you might have on hand and enjoy!

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2 Comments leave one →
  1. Mamasita Pattie permalink
    March 6, 2012 7:40 am

    Perfect ” Hello” Spring meal!
    Trying this later in the week. 🙂

  2. March 6, 2012 10:49 am

    Ah good to see you making arugula pesto – it’s wonderful isn’t it. The recipe I posted yesterday was simply wonderful too. What a lovely dish 🙂

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