Um, so I just realized that I am moving next week! I have a house full of boxes, but only my books are packed so far. I should probably start working on that. This is the part of moving that I don’t like. I don’t mind actually moving the boxes, and I love finding new homes for things and arranging a new house. But I don’t like to pack. Bit by bit, the house gets emptier. Pictures and memories are taken down. Nooks and crannies have to be scrubbed clean. You can’t find anything, because the moment you pack something is the moment you need it. Anyone want to come help? 🙂
Penne with Broccoli Rabe, Bacon, and Chickpeas (Cooking Light, September 2010)
1 pound broccoli rabe, trimmed and coarsely chopped
8 ounces uncooked penne or similarly shaped pasta
6 slices center cut bacon
3 garlic cloves, thinly sliced
1 (15 ounce) no salt-added chickpeas (garbanzo beans), rinsed and drained
1/2 tsp salt
1/4 tsp black pepper
Optional: red pepper flakes and parmesan cheese
Bring a large pot of water to boil.
Add the broccoli rabe and cook for two minutes.
Remove with a slotted spoon and drain well (keep the water!!!)
Coarsely chop the broccoli.
Return the water to a boil and add the pasta (yes, to the broccoli water!)
Cook the pasta according to package directions, omitting salt and fat.
Drain the pasta when done, reserving 3/4 cup of the pasta water.
In a large skillet over medium-high heat, cook the bacon until crisp.
Remove the bacon and crumble.
Reserve 1 TBSP of the bacon grease in the pan, into which you will add the garlic and chickpeas.
Sautee 2 minutes, or until the garlic is golden.
Stir in the broccoli, 1/2 tsp salt, and 1/4 tsp pepper.
Cook3 minutes or until the broccoli is heated through.
Stir in the pasta, 3/4 cup pasta water and bacon.
Toss well, and serve with parmesan cheese and red pepper flakes if desired.