Chickpea Pasta with Pine Nuts and Parsley

Chickpea Pasta with Pine Nuts and Parsley

Recipe from Jessica Seinfeld

Ingredients:

• 8 ozs Chickpea Pasta (such as fusilli or penne)

• 2 Large Shallots

• 1 clove Garlic

• 1/4 cup Extra Virgin Olive Oil (more for serving)

• 1/4 cup Pine Nuts

• 1/4 tsp Kosher Salt

• 1/4 cup Chopped Fresh Flat Leaf Parsley (more for serving)

• 1 cup Chopped Fresh Spinach Leaves, wilted

• 1/2 tsp Grated Lemon Zest

• 1/4 tsp Freshly Ground Black Pepper

• 1/4 tsp Crushed Red Pepper Flakes

• Grated Parmesan (for serving)

Instructions

Bring a large pot of water to a boil. Cook the pasta according to the package directions.

Chop the shallots and garlic.

In a medium skillet, heat the oil over medium heat. Add the shallots and cook for 2 minutes. Add the pine nuts and salt and cook, stirring often, for about 5 minutes, or until the pine nuts start to brown. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the parsley and lemon zest and remove from the heat.

Drain the pasta and return it to the pot. Add the spinach leaves to wilt, shallot mixture, black pepper, and red pepper flakes and stir to combine.

Divide among bowls and top with Parmesan, fresh parsley, and a drizzle of olive oil if needed.