Gemelli with Broccoli Rabe, Bacon, and Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Penne works well in this dish if gemelli isn't available. Ingredients:
1 pound broccoli rabe, trimmed and coarsely chopped |
8 ounces uncooked gemelli pasta |
6 slices center-cut bacon |
3 garlic cloves, thinly sliced |
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Bring 4 quarts water to a boil in a large Dutch oven. Add broccoli rabe to pan; cook 2 minutes. Remove with a slotted spoon; drain well. Coarsely chop. Return water to a boil. Add pasta to pan; cook according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 3/4 cup pasta water. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon. Increase heat to medium-high. Add garlic and chickpeas to drippings in pan; sauté 2 minutes or until garlic is golden. Stir in broccoli rabe, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 3 minutes or until broccoli rabe is heated. Stir in pasta, 3/4 cup pasta water, and bacon; toss well.
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