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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Do you hate broccoli? You should try broccolini. It is similar to broccoli but more tender and mild in flavor. It is a hybrid vegetable of a cross between broccoli and Chinese kale. This salad can be served either warm or cold. Use any tube shaped pasta: penne, ziti, rigatoni, etc. (I like to use fresh pasta for this recipe.) Printed in our local natural foods' store flyer. Ingredients:
1 1/2 lbs shaped pasta (read intro) |
1 lb broccolini |
1 (15 ounce) can chickpeas, drained (or equivalent amount of freshly cooked chickpeas) |
1/4 cup walnut pieces, toasted |
2 tablespoons balsamic vinegar |
1/4 cup extra virgin olive oil |
1 teaspoon dijon mustard |
cracked black pepper, to taste |
1/2 lemon, juice of |
Directions:
1. Cook the pasta until al dente. Drain and set aside.
2. Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
3. Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
4. In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
5. Whisk together the dressing ingredients in a small non-reactive bowl.
6. Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
7. Squeeze the lemon juice over the salad and serve or cover and chill.
8. *NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.
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