tasty tuesday ~ spaghetti w/ pancetta and chickpeas...

I was a little nervous about trying this recipe. I am not the biggest fan of chickpeas but I know that they are high in protein and fiber and since I am always looking for ways to increase those in my life, I decided what the heck and gave it a shot. 

I used a GF free noodle and increased the garlic by a clove or two from the original recipe. It had some heat and an awesome garlic base of flavor. I added in the noodle water so the sauce was actually a little creamier than I expected. It was a nice surprise, I must say. 

My guys LOVED it and that's saying something. They each had seconds...of chickpeas no less. SO give this one a try. you might be surprised at how flavorful 

If your looking for more cooking inspiration, check out my Recipe Catalog. 
There's a lot to choose from. 

Celebrate the Feast!


Spaghetti w/ Pancetta and Chickpeas
recipe adapted from Food Network Magazine, October 2013 issue


12 ounces spaghetti 
(I used a GF Free noodle)

3 ounces pancetta, diced
1/4 cup EVOO, plus more for drizzling
7 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped
1/2 grated parmesan

1.  Cook pasta according to package directions.  Drain, reserving 1 cup pasta water.

2.  Cook the pancetta in a large skillet over medium-high heat, stirring occasionally until crisp, about 6 minutes.  Remove and drain on paper towel.

3.  Add the olive oil, garlic and jalapeƱo to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute.  Add the chickpeas and cook, lightly smashing them with the back of the spoon until slightly golden, about 4 minutes.  Stir in the parsley and season with salt and pepper. 

4.  Add the pasta, pancetta and parmesan to the skillet along with the pasta water and toss to combine.  Season with salt and pepper.  Divide among bowls, drizzle with more olive oil and top with parmesan cheese.