Well, folks, you know how it’s said, let’s jump in, feet first! There’s nothing like a warm and hearty plate of Orecchiette with Greens, Garbanzo Beans and Ricotta Salata to perk up your midweek blues.
Sheesh, just saying that mouthful is a tongue twister, but cooking it? Easy as pie! I kid you not, throw caution to the wind and let’s dive right in, shall we?
I always love to kick things off by getting my pasta rolling. Believe me, there’s no time to dilly-dally, I’m all about the swift and simple. And while the edible little ears (that’s Orecchiette for the uninitiated) blip and bubble away, I get cracking on the greens and beans.
Sauteeing up a storm in the pan with a little olive oil, minced garlic, and some dash of chili flakes for good measure, just perfectly preps up the garbanzos and your choice of greens. Holy smokes, the smells in the kitchen right now, simply out of this world!
And, look out! That pasta’s ready for a plunge into the pan. Give them a good toss-a-roo together, and, voila! A symphony of flavors that’ll knock your socks off.
Hold on! The pièce de résistance? A hearty shower of freshly grated Ricotta Salata. For those all at sea, it’s a wonderful, salty, and somewhat fruity hard Italian cheese. That sprinkling of joy just ties up the dish, neat as a pin.
What did I tell you? Quick, nutritious, and packed to the rafters with flavor, this meal is a breeze to whip up. So, next time you have your crew around for a sit-down, give this dish a whirl. They’ll be singing your praises, I guarantee you!
Let’s Make It!
- Begin by bringing a large pot of salted water to a boil.
- Add the Orecchiette pasta and cook until al dente, according to package instructions.
- While the pasta is cooking, heat two tablespoons of olive oil in a large skillet over medium heat.
- Add minced garlic and chili flakes into the skillet and sauté until fragrant.
- Throw in a can of garbanzo beans (rinsed well) and your choice of greens. Popular options include spinach, swiss chard or kale. Continue sautéing for a few more minutes until greens are wilted.
- Using a slotted spoon or tongs, transfer the cooked pasta to the skillet with the garbanzo beans and greens. Add a scoop of pasta cooking water to help create a sauce and mix everything well.
- Remove skillet from heat and incorporate the grated Ricotta Salata. Season the dish with salt and freshly ground pepper to taste.
- Serve hot, sprinkling some more Ricotta Salata on top of each served portion as desired. For a final touch, a drizzle of good quality olive oil will serve the dish right!
That Was Quick!