Broccoli Rabe Pasta with Chive Pesto & Smoky Chickpeas
Broccoli Rabe Pasta with Chive Pesto & Smoky Chickpeas. You know we love our broccoli rabe pastas but this one is totally unique and different. And chive pesto ?! If you’ve never tried it you absolutely need to. Topped with smoky paprika roasted chickpeas and lots of black pepper. It’s sooo good and so perfect for a cold Wednesday night pick me up !!
I know we have been doing it up with the broccoli rabe lately, but I guess you could say we’re going through a phase. And definitely not a bad one. Every pasta or recipe that we’ve done recently with broccoli rabe has come out so delicious. And here is another to add to the list.
It’s our usual Wednesday pasta pick me up and this one is so good and so unique. The pesto is a creamy combination of both chives and broccoli rabe….and I definitely have never had a chive infused pesto before this. Then we topped this dish with more sautéed broccoli rabe AND these really delicious and unique smoky roasted chickpeas. They’re coated in smoked paprika to give them that smoky flavor that pairs super well with the broccoli rabe.
I am soooo happy this week is almost over. Because for one thing it’s been a killer at work. But for another thing I am super excited for this weekend. I am spending the weekend at our shore house and I could not be happier. I can’t wait to sleep in my bed there, shower in my beachy shower, and cook in my favorite kitchen.
So stay tuned for some beachy footage and recipes. I haven’t been there since the beginning of November and I am starting to miss it SO much !! Happy Wednesday guys !!
Ingredients
1 (14 ounce) can chickpeas; drained
1/3 cup olive oil + 1 tablespoon
1/4 teaspoon smoked paprika
salt and pepper
1 bunch broccoli rabe
2 bunches chives
2 garlic cloves
juice of 1 lemon
1/3 cup pine nuts
1/3 cup pecorino romano
1 pound pasta
Directions
On a baking sheet lined with parchment paper, add the chickpeas. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, and paprika. Roast for about 10 minutes or until crispy. Set aside.
Add the broccoli rabe to a large pot of salted boiling water. Cook for 2 minutes and drain. Let the broccoli rabe cool slightly. Add the broccoli rabe to the bowl of a food processor with the chives, garlic, lemon juice, pine nuts. and pecorino romano. Pulse until combined. Process on low and strain in the remaining olive oil. Season with salt and pepper.
Cook the pasta. Drain, saving 1 cup of cooking water. Return to the pot and add the pesto. Toss to combine. Add pasta water as needed. Serve topped with chickpeas.
