Jammy Cherry Tomato Pasta With Crisp Lemon Rosemary Chickpeas
This quick-cooking pasta is like summer in a bowl. Rosemary oil fried chickpeas, lemon, and linguine pasta, all tossed with a "jammy" cherry tomato pasta sauce, kale, and plenty of basil. Serve topped with creamy burrata cheese, fried rosemary, lemon, and extra crispy chickpeas.
Servings 6-8
INGREDIENTS
- 1/2 cup extra virgin olive oil
- 1 can (14 ounce) chickpeas, drained and patted dry
- 3 sprigs fresh rosemary (use less for a less intense flavor)
- 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
- kosher salt and black pepper
- 1 pound linguine or other long cut pasta
- 4 cups cherry tomatoes
- 3 cloves garlic, smashed
- 3 tablespoons apple cider vinegar
- 1 tablespoon fig preserves/jam or honey
- 3 tablespoons salted butter (optional)
- 1 bunch Tuscan kale, finely shredded
- 1 large handful fresh basil, roughly chopped
- 2 balls fresh burrata cheese, at room temperature
INSTRUCTIONS
- Heat a large, high sided skillet over medium heat. Add the olive oil, chickpeas, and rosemary, and cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. It's OK if some of the chickpeas are popping. Add the lemon and cook another minute, until fried. Remove the chickpeas, rosemary, and most of the lemon from the oil to a paper towel-lined plate. Season with salt and pepper. Set the skillet aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
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