bonus bonus
Jul. 2nd, 2008 08:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOr at least, making up for one of the weeks I missed.
So, extra Resolution Recipe: Pasta with Chickpeas and Spinach.
1/2 lb penne pasta
3 T olive oil
3 cloves (hah!) garlic, thinly sliced
1 can garbanzos, rinsed and drained
3 slices pancetta, diced finely
pinch red pepper flakes
1 bunch spinach, rinsed and coarsely chopped
1/4 cup grated parmesan
Put pasta water on to boil. When you add the pasta, begin the sauce so it all finishes around the same time. Heat oil in a large (no really, large!) skillet over medium-high heat. Add pancetta and cook until it is slightly brown. Add garlic and red pepper and cook for a minute. Add chickpeas, toss to coat, and cook another minute. Add spinach (which should still have a bit of water clinging to it from washing) and toss with the contents of the pan. Cook just until the spinach is wilted. (If the pasta still has lots of time, remove the pan from the heat and return when the pasta is about 2 min from done.) Add two spoonfuls of pasta cooking water to the mixture. Drain pasta when done and add to the skillet, allowing it to cook with the sauce for a moment. Remove from heat and toss with a little additional olive oil and the parmesan.
What worked: It was a decent pasta dish and a different way to use spinach, not that I dislike spinach.
What didn't: I used too little spinach and too small a pan. The two are related, because a cubic foot of spinach that is too big for the pan you're using wilts down to about a cubic inch.
Will I make it again? Meh. Not sure I'll bother. It wasn't bad, just not that memorable.
So, extra Resolution Recipe: Pasta with Chickpeas and Spinach.
1/2 lb penne pasta
3 T olive oil
3 cloves (hah!) garlic, thinly sliced
1 can garbanzos, rinsed and drained
3 slices pancetta, diced finely
pinch red pepper flakes
1 bunch spinach, rinsed and coarsely chopped
1/4 cup grated parmesan
Put pasta water on to boil. When you add the pasta, begin the sauce so it all finishes around the same time. Heat oil in a large (no really, large!) skillet over medium-high heat. Add pancetta and cook until it is slightly brown. Add garlic and red pepper and cook for a minute. Add chickpeas, toss to coat, and cook another minute. Add spinach (which should still have a bit of water clinging to it from washing) and toss with the contents of the pan. Cook just until the spinach is wilted. (If the pasta still has lots of time, remove the pan from the heat and return when the pasta is about 2 min from done.) Add two spoonfuls of pasta cooking water to the mixture. Drain pasta when done and add to the skillet, allowing it to cook with the sauce for a moment. Remove from heat and toss with a little additional olive oil and the parmesan.
What worked: It was a decent pasta dish and a different way to use spinach, not that I dislike spinach.
What didn't: I used too little spinach and too small a pan. The two are related, because a cubic foot of spinach that is too big for the pan you're using wilts down to about a cubic inch.
Will I make it again? Meh. Not sure I'll bother. It wasn't bad, just not that memorable.
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no subject
Date: 2008-07-02 08:22 pm (UTC)