Zucchini Pappardelle Arrabiata with Corn, Chick Peas and Almonds Recipe by Monte

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Ingredients

mandolin and thinly slice Zucchini into ribbons. Your left with Zucchini that resemble
4 zucchini, a mixture of yellow and green
Zucchini
11⁄2 teaspoons dried oregano
1⁄2 teaspoon crushed red pepper
1 15 oz can crushed tomatoes
3 ears of corn, shucked and cut off the cob
2 tablespoons slivered almonds
3 tablespoons grated pecorino cheese
1. Preheat oven to 425°F. Mince garlic. Peel
shallot and mince. Rinse basil and roughly chop leaves, discarding stems. Rinse
grape tomatoes. Rinse zucchini. Using a vegetable peeler or a mandolin set at
the thinnest possible setting, peel into wide ribbons, or using a sharp knife,
very thinly slice lengthwise. Place ribbons in a bowl of cold water and set
aside.
2. Now, roast the Chickpeas. Drain and rinse
chickpeas. Pat dry with paper towel. On a baking sheet, toss chickpeas with 2
tablespoons olive oil, dried oregano, salt, and pepper. Roast until crisp,
about 18 minutes.
3. While chickpeas roast, bring a large pot of
water to a boil over high heat. Heat 1 tablespoon olive oil in a medium high- sided
pan over medium heat. When oil is shimmering, add garlic, shallot, and crushed
red pepper and cook until fragrant, 3 minutes. Add grape tomatoes and cook

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