I’ve had this package of multicolor farfalle (Italian for butterfly) pasta for weeks now and every time I open the pantry door, there it is, waiting for me to do something with it.
The colors of the butterfly pasta are all natural using beetroot, spinach, turmeric, paprika and black squid ink. I wanted something special to salute this gorgeous pasta with and wasn’t quite sure what. The can of chickpeas in my pantry sparked an idea. I have, for longest time, wanted to try roasting chickpeas and somehow the two would come together. We’ve been enjoying and basking in the glorious days of summer with the mercury topping the charts. No time to be inside.
Serves 2
2 large handfuls of farfalle (butterfly) pasta
12 asparagus, grilled
1 container of grape or cherry tomatoes, halved
2 generous handfuls of rocket (arugula)
1 can chickpeas, drained and rinsed
1 tablespoon all-purpose spice rub
handful basil leaves, chopped
olive oil
sea salt and freshly ground black pepper
Preheat oven to 400f.
On a large rimmed baking sheet add sliced tomatoes on one half and the other with chickpeas. Add a splash of olive oil to the tomatoes and chickpeas. Sprinkle chickpeas with the spice rub. Season tomatoes with sea salt and pepper. Roast in the oven 30 to 40 minutes or until chickpeas are crisp. Remove from oven and allow to cool to room temperature.
Cook pasta according to packet instructions, drain and allow to cool a bit.
Use half the roasted tomatoes to make a quick sauce using a hand blender. In a container add half of the tomatoes with a splash of olive oil, 1 tablespoon of water and whiz until blended. If too thick, add a bit more water. Toss the pasta with the tomato sauce until lightly coated.
To build the salad, start with rocket, then asparagus, basil, roasted tomatoes and top with the dressed pasta. If you have any sauce leftover, drizzle on top. Sprinkle roasted chickpeas and season with sea salt and freshly ground black pepper.
The Culinary Chase’s Note: Look at the gorgeous colored pasta. Sadly, though, their color faded slightly when cooked. You won’t use all of the chickpeas for this salad so use them to snack on. If you don’t want to make a tomato sauce for the pasta you can lightly dress the salad with olive oil and your favorite vinegar. Enjoy!
- 2 large handfuls of farfalle (butterfly) pasta
- 12 asparagus, grilled
- 1 container of grape or cherry tomatoes, halved
- 2 generous handfuls of rocket (arugula)
- 1 can chickpeas, drained and rinsed
- 1 tablespoon all-purpose spice rub
- handful basil leaves, chopped
- olive oil
- sea salt and freshly ground black pepper
- Preheat oven to 400f.
- On a large rimmed baking sheet add sliced tomatoes on one half and the other with chickpeas. Add a splash of olive oil to the tomatoes and chickpeas. Sprinkle chickpeas with the spice rub. Season tomatoes with sea salt and pepper. Roast in the oven 30 to 40 minutes or until chickpeas are crisp. Remove from oven and allow to cool to room temperature.
- Cook pasta according to packet instructions, drain and allow to cool a bit.
- Use half the roasted tomatoes to make a quick sauce using a hand blender. In a container add half of the tomatoes with a splash of olive oil, 1 tablespoon of water and whiz until blended. If too thick, add a bit more water. Toss the pasta with the tomato sauce until lightly coated.
- To build the salad, start with rocket, then asparagus, basil, roasted tomatoes and top with the dressed pasta. If you have any sauce leftover, drizzle on top. Sprinkle roasted chickpeas and season with sea salt and freshly ground black pepper.
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