This dish was seriously good eats. I really wanted to lick the plate clean, I actually had to contain myself! The simple topping of the chickpeas/beans with lemon, dill and garlic was an explosion of flavors in my mouth. Then tossed with the bow ties and sprinkled with a smidgen of good Parmesan? Oh my heaven's!!
Even my carnivore hubby didn't mention the "lack of meat". He complimented me and told me that this is definitely a keeper...
He eats the various vegetarian dishes I make all the time, but he has this oh not quite so subtle way of "hinting" that this would be an "outstanding dish" if it had some steak/chicken/pork take your pick. To which point I casually smile at him, bat my eyelashes and he knows it's futile!!
My girls really liked it as well, alas, they are like their mommy and do truly enjoy vegetarian meals.
Do you think it's a male vs female thing? No seriously? Hmmmm...
Oh sorry, I digressed, back to the recipe. This is a very quick and easy dinner to boot. Think less than half an hour with just a few ingredients, all from the pantry. Perfect for a busy night that you didn't pull anything out, or don't really feel like getting various pots and pans out. And did I mention budget friendly? See, I'm on a roll here!! *grin*
Ready for the recipe? Here we go;
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4-6 servings
1 can favorite beans, drained and rinsed (Cannelini, chickpeas, navy, butter etc).
1 box (1 lb) your favorite pasta
4 cloves garlic
1-1/2 - 2 tsp dried dill
1/2 tsp Herbes de Provence
6 tbsp butter (come-on, it's the only sauce here... )
3 tbsp olive oil
1/2 tsp red pepper flakes
Parmesan cheese for topping
-In a large saucepan, add enough water and a few pinches of salt and bring to boil for pasta.
-Wash and dry your lemon, and zest the entire lemon. Once zested, juice the lemon, set aside.
-Mince your garlic and set aside.
-A few minutes before your pasta is ready, in a medium saute pan melt your butter, and once melted add your olive oil.
-Add your chickpeas/beans and coat them with the butter and oil. Add your minced garlic and all your seasonings. Saute for 1 minute or so. Now, let's add in our reserved lemon juice and zest, bring to a simmer. Turn off heat, cover and keep warm.
-Drain your pasta and return to pot. Add your lemony chickpeas to the pasta along with all those succulent juices. Toss thoroughly and serve. I highly recommend a quality Parmesan grated over for just an extra "mmmmm" effect!!
Trust me, you will want to lick your plate too...
Shared with Gooseberry Path Blog Hop
Till next time!!
Dishin with Didi