Pasta with Lemon, Parsley and Garbanzos
The recipe this month is an uncomplicated affair and all the better for it. It could be a vegan meal if one left out the parmesan and usually I do. I don’t think it needs the cheese but it doesn’t suffer from its addition, either.
I got this from a cookbook called Paradiso Seasons by Dennis Cotter. Cafe Paradiso is a renowned vegetarian restaurant in Cork and though Cotter is something of a wizard in the kitchen this recipe was put together by his wife and it’s winner. It’s easy to make, unfussy and thoroughly tasty.
I make my own pasta — it’s easier than I feared it would be and, though it takes a bit longer to make, it takes less time to cook. In any case, try to time the cooking of the pasta with the arrival of the lemon/garbanzo sauce
large handful flat leaf parsley, chopped coarsely
1/4 cup olive oil
zest of one lemon, sliced into thin pieces
½ lemon, juice only
1/2 can cooked garbanzos
enough pasta for two people (fettuccine or linguini)
freshly ground black pepper
pecorino or parmesan, finely grated (optional)
Put water on to boil for pasta.
Warm the olive oil in a wide pan. Add lemon, lemon juice, a little salt and ground pepper and the garbanzos and gently heat through for a few minutes. Take off heat and add chopped parsley.
Drain the pasta and stir in the olive oil, lemon zest and juice, the chickpeas and parsley. Adjust seasoning to taste.
Serve the pasta in warm bowls with optional cheese and a green salad