Fusilli with Fried Chickpeas and Broccoli Rabe

This pasta dish is delicious…okay, most pasta dishes are but this one is crazy good. The fried chickpeas bring such a cool texture to the soft, silky pasta and lest you worry about digestion of the oil, well, that’s what the broccoli rabe does so well.

Makes 5-6 servings

Ingredient List: 

1 pound fusilli
extra virgin olive oil
4-5 cloves fresh garlic, finely minced
3 cups cooked/canned chickpeas
2 sprigs fresh basil, leaves removed from stems, finely minced
1 bunch broccoli rabe, stems trimmed, shredded
1 cup dry white wine
2 teaspoons white miso
2-3 fresh basil sprigs
½ ripe tomato, diced

Step By Step Instructions: 

Bring a pot of salted water to a boil and cook fusilli al dente, about 10 minutes. Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high. Sauté for 30 seconds. Add chickpeas and sauté until they begin to lightly brown, 8-9 minutes. Stir in fresh basil and sauté for about 30 seconds to blend the flavors. Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until broccoli rabe just wilts, 3-4 minutes. Remove a small amount of liquid, dissolve miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently. Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish with fresh basil sprigs and diced tomato.