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Pasta with Broccolini & Chickpeas
Ingredients
  • 8 cups water
  • 8 ounces spaghetti
  • 10 to 12 ounces broccolini, cut in half lengthwise ( or use regular broccoli see notes)
  • 3 tablespoons olive oil
  • 1 fat shallot, finely diced
  • 6 cloves garlic, rough chopped
  • ½ teaspoon Aleppo, Urfa Biber or regular chili flakes
  • ¼ teaspoon sumac (optional)
  • 1 to 2 tablespoons preserved lemon, chopped (or sub lemon zest from one lemon)
  • 1 cup cooked chickpeas (optional)
  • ¼ teaspoon salt and pepper
  • 1 cup reserved hot pasta water
  • 1 to 2 tablespoons lemon juice (if not using preserved lemon)
  • ½ cup chopped flat-leaf parsley
  • ¼ cup pecorino or parmesan
  • optional: additional 1 tablespoon olive oil or butter
  • salt and pepper to taste
Steps
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