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Tagliolini with Lemon, Olive Oil, Chickpeas, Flat-leaf Parsley and Pecorino Recipe
Add a photoThis simple bit of deliciousness is from Cafe Paradiso in Cork, Ireland, the best vegetarian restaurant I've ever had the pleasure of visiting. I love lemon so I have doubled the zest and juice, and I have sometimes used arugula instead of the parsley.
The nutritional info does not include the pasta.
Servings: 4
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Ingredients
- 3 Tbs olive oil
- 2 tsp lemon zest
- 1/2 C lemon juice
- 1 C cooked chickpeas
- 1 C flat leaf parsley
- 1 lb tagliolini, preferably fresh
- salt and black pepper to taste
- 1 C cheese, grated (Pecorino or other hard Italian cheese)
Directions
- Place the oil, zest, juice andchickpeas into a pan large enough to hold the cooked pasta
- Tear parsley leaves from stems and add to pan along with any stems tender enough to use, chopped.
- Simmer sauce over medium heat while preparing pasta.
- Bring water to a boil and cook pasta al dente.
- Drain pasta, add to sauce. Season generously with salt and pepper and add 1/2 the cheese.
- Serve with remaining cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 192 | 63% |
| Total Fat 21.86g | 27% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 393mg | 16% |
| Potassium 254mg | 7% |
| Total Carbs 17.68g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.07g | 1% |
| Protein 11.74g | 19% |
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