Cascatelli Pasta with "Chorizo", Kale & Chickpeas
Recipe:
Cascatelli Pasta with "Chorizo", Kale & Chickpeas
Makes: 4-6
Prep Time: 10 min
Cooking: 15 min
Recipe By: Angelica Oles
Ingredients
1 package Abbot’s “Chorizo”
12 ounces cascatelli pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1⁄4 teaspoon red pepper flakes
Salt and pepper, to taste
15 ounce can chickpeas, drained and rinsed
1 bunch dino kale, ribs and stems removed, roughly chopped
Juice of 1 lemon
1⁄2 cup vegan parmesan or 1⁄4 cup nutritional yeast
Description
What’s for dinner? How about a slightly spicy-yet-lemony pasta with protein-packed chickpeas and tender kale? You can use any kind of pasta shape, but cascatelli is our favorite thanks to its sauce-catching design and satisfying bite.
Method
Prepare “Chorizo” in a large skillet, according to package instructions. Once cooked, set aside.
Bring a large pot of salted water to a boil. Cook cascatelli according to package instructions. Reserve 1 cup of pasta water before draining.
While the pasta cooks, add the olive oil, garlic, and shallot to the skillet. Saute until fragrant and lightly browned, about 3 minutes.
Add the red pepper flakes, chickpeas, and salt and pepper to the skillet. Gently mix, scraping the bottom of the pan to loosen any charred bits. Add the kale and lemon juice. Cook until the kale begins to wilt, 3-5 minutes.
Reduce the heat to low, add the cooked pasta, 3⁄4 cup pasta water, and parmesan or nutritional yeast. Gently toss together. If pasta is sticking, add remaining pasta water. Once parmesan melts add the “Chorizo”, gently tossing again.
Serve immediately, garnishing with fresh lemon juice, a drizzle of olive oil, fresh basil, and more parmesan. Enjoy!