Spaghetti With Lemon, Chickpeas and Bacon |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe from the Denver Post yesterday. Sounds wonderful with the combo of lemon, sage, bacon, yummy! Ingredients:
1 lb dried spaghetti |
4 slices thick bacon or 4 slices pancetta, minced |
1/2 small onion, chopped |
2 garlic cloves, minced |
1 (14 ounce) can chickpeas, thoroughly drained |
1 lemon, sliced into rounds |
2 tablespoons extra virgin olive oil |
4 sage leaves, torn if large |
1/4 cup pine nuts, lightly toasted |
Directions:
1. Set spaghetti to cook in heavily salted boiling water.
2. While spaghetti is cooking, sauté bacon in medium pan over medium heat until crisp. Remove to a paper towel to drain, leaving about 1 tablespoon of fat in pan.
3. Add onion to the pan with the bacon fat and cook until soft, about 3 minutes. Add garlic, chickpeas, lemon slices and olive oil, reduce heat to low and cook while the spaghetti boils.
4. When spaghetti is just barely al dente, drain it, reserving about 1/4 cup of the cooking water.
5. To the garlic-chickpeas mixture add the cooked spaghetti, reserved cooking water, torn sage leaves and pine nuts and toss to coat.
6. Pass grated parmesan cheese, lemon zest and red pepper flakes at the table, plus a drizzle of extra-virgin olive oil for garnish.
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