This summery pasta is Mediterranean cuisine at its best, with pasta tossed with protein and fiber packed chickpeas and nutrition superstars cauliflower and arugula. It’s filling, healthy and perfect for summer!
Serves 4
Recipe adapted from www.epicurious.com
Ingredients
- 6 Tablespoons extra virgin olive oil, divided
- ¼ cup drained capers, patted dry
- 1 small or ½ large head of cauliflower (about 1 pound), cut into small florets
- 2 garlic cloves, finely chopped or 1 rehydrated Maranatha Farm Garlic Coin
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 can chickpeas, drained, rinsed and patted dry
- ¼ cup (1/2 stick) cold, unsalted butter, divided
- 8 ounces casarecce, gemelli or other medium pasta
- 3 Tablespoons fresh lemon juice
- 6 cups baby arugula
Method
- Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
- Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and ½ tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet from heat and add lemon juice, ½ cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
- Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.