One thing I always look forward to during the summer is pasta salad. I know, I know: You can eat pasta salad year-round. But ...

2. Cook the Pasta and Reserve That Liquid Gold. While the chickpeas roast, I cook my pasta in salted boiling water until al dente. Just before draining, I scoop out about ½ cup of that starchy ...

Crispy Pasta with Chickpeas, Lemon and Parsley. Start to finish: 35 minutes. Servings: 4. ¼ cup extra-virgin olive oil. 9 ounces fresh fettuccine, cut into rough 2-inch lengths.

Commonly known as garbanzo beans, chickpeas are a versatile and nutrient-rich ingredient that can be used in a number of ...

Crispy Pasta With Chickpeas, Lemon and Parsley. Start to finish: 35 minutes. Servings: 4. ¼ cup extra-virgin olive oil. 9 ounces fresh fettuccine, cut into rough 2-inch lengths.

Stir in the remaining pasta, ¾ cup of chickpea liquid (supplement with water if needed), 2¼ cups water, 1 teaspoon salt and ¾ teaspoon pepper. Bring to a simmer over medium-high and cook, ...

One 19-ounce can chickpeas, drained and rinsed. 1/3 cup fresh lemon juice. 3/4 cup extra-virgin olive oil. Kosher salt and freshly ground pepper. 1 1/2 pounds broccoli, cut into florets ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that's not where the ...

If you have trouble finding fresh pasta, use an 8.8-ounce package of dried pappardelle made with egg; the noodles are packaged in nests that are easy to break into pieces.

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the ...