Penne Pasta with Broccolini and Chickpeas

This hearty and flavorful Penne with Broccolini and Chickpeas recipe is a delicious and nutritious meal that’s perfect for any night of the week. The tender pasta, crunchy broccolini, and protein-packed chickpeas create a satisfying and balanced dish. With simple ingredients and minimal prep time, you can enjoy this delicious broccolini pasta as an easy weeknight dinner or lunch.

Is Broccolini Just Broccoli?

No, broccolini is not just broccoli. While they are both members of the Brassica oleracea family, broccolini is a distinct variety, often described as a cross between broccoli and asparagus. It’s great for roasting, but you don’t want to let it sizzle for too long, as it will shrivel up and lose its flavor, much like arugula or spinach. So keep the heat on low when you roast this delightful (and adorably small) vegetable. It has slender stalks, small florets, and slightly bitter taste. This ingredient is great to use if you want to freshen up an old recipe with a delicious taste and a unique texture.

Penne Pasta with Broccolini and Chickpeas

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• Author: Keith Recker

Print Recipe

Description

Pasta and vegetables aren’t mutually exclusive.

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Ingredients

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•  16 stalks fresh broccolini
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups Italian hot sausage
• 4 cloves of garlic, crushed and minced
• 1 cup canned or cooked chickpeas
• Pepperoncino flakes to taste
• ¼ cup Liokareas olive oil plus 3 tablespoons
• 16 oz box of Penne
• ½ cup grated Pecorino cheese

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Instructions

1. Rinse the broccolini in cold water. While still wet, toss broccolini in 3 tablespoons of Liokareas olive oil, ½ teaspoon of salt and ¼ teaspoon of black pepper. Spread evenly on a baking sheet and roast at 300 degrees until al dente. Do not brown.
2. In a large skillet, sauté garlic and sausage. When sausage is nearly cooked through, add chickpeas, and pepperoncino to taste. Sauté, stirring frequently, for another 3 minutes. Turn off the heat and let rest.
3. In a large stockpot, heat water to a boil and add salt until it tastes like sea water. Once the water is boiling, add pasta and cook according to directions until not quite al dente. Before draining, add ½ cup of pasta water to the skillet.
4. After draining, add the pasta to the skillet and turn the heat on high. Drizzle the remaining Liokareas olive oil into the pan. Stir constantly until pasta is al dente.
5. Plate the pasta with stalks of roasted broccolini. Sprinkle just a little Pecorino cheese, and enjoy.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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