This is another development of the basic recipe that yielded macaroni and chickpeas. It’s a combination of flavors drawn from the same Mediterranean palate.
Zest in show: Prize-worthy legumes and lemon
4.5 ounces pipe rigate pasta
15 oz. can chickpeas, drained and rinsed
3 black olives, chopped
3 sundried tomatoes, chopped
2 T chopped fresh parsley
2 t chopped lemon zest
1 T lemon juice
2 T olive oil
While pasta cooks, mash chickpeas. Add olives, sundried tomatoes, parsley, and lemon zest and toss with lemon juice and olive oil. Toss in pasta, and add salt and pepper to taste.
Who needs all that cheesy fat? This recipe, which evolved out of a pasta salad, layers flavors for a bright and punchy but still comforting food.
Elbow room: Comfort, and lots of flavor
6 oz. elbow macaroni
1 15 oz. can chickpeas, drained
3 sundried tomatoes, minced
3 black olives, minced
1 T minced red onion
1 T vinaigrette
1 T olive oil
2 T lemon juice
salt and pepper to taste
Combine all dry ingredients but macaroni in food processor or mash with potato masher. Toss in cooked macaroni, along with vinaigrette, olive oil, and lemon juice. Season with salt and pepper and top with breadcrumbs.