T&D Willey Farms

Organic Farm | Madera, California

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Madera, California 93637
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PASTA WITH BROCCOLI AND CHICKPEAS

Adapted from Sara Moulton

  • 1 can chickpeas, drained (may use Cannellini, or Navy Beans)
  • 2 Tbls. extra-virgin olive oil, plus more for drizzling
  • 1 to 2 cup broccoli florets
  • 4 oz.  Medium sized pasta (orecchiette, gemelli, or campellini)
  • 4 Tbls. minced onion
  • 1 Tbls. minced garlic
  • 1/2 tsp. red pepper flakes (optional)
  • 1 cup diced canned tomatoes (optional)
  • 2 Tbls. toasted bread crumbs (optional)
  • Grated Pecorino, for serving (optional)

Put the chickpeas or beans in a bowl and drizzle with a bit of olive oil. Bring a large pot of water to a boil. Add 2 tsp. salt and then drop in the broccoli and cook until tender but not soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside.  Drop the pasta into the same boiling salted water. While the pasta cooks, heat 2 Tbls. olive oil in a sauté pan over medium heat. Add onion, and cook until tender, about 8 minutes. Add garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and fresh milled pepper. Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.