Put up sponsored by Barilla. See beneath for extra particulars.
In the case of pasta within the winter, I have a tendency in the direction of pasta with cream sauces or loaded up on cheese. It’s a hold-over from all these snowy days within the Midwest. Nonetheless, now I often go for one thing I can throw within the automobile for a street journey or work day. That’s the place this pasta is available in with just a little assist from Barilla Chickpea Casarecce.
Roasted candy potatoes, or not.
I just lately requested my three-year outdated why he decidedly didn’t like candy potatoes anymore. His reply: they style like rubbish. After I posted this on Instagram, there have been fairly a number of individuals who agreed with him. So, this part is for these folks.
Swap out the candy potatoes for roasted squash or roasted cauliflower for the cooler months. In the course of the summer time months, you possibly can guess that I’ll be making this with smoked tomatoes and candy corn.
Batch it: Chimichurri
Chimichurri is a type of sauces I batch make as a result of if I’m going to spend time making it, I’m going to make a variety of it. I apply it to grain bowls, tacos, eggs, soups, and pasta (like on this recipe). You may make fast work of this sauce with assist from the meals processor, however I sometimes simply use a knife to cut all the things.
Barilla’s Chickpea Casarecce Pasta
As I discussed earlier than within the recipe for broccoli pesto pasta, I really like the form of this Chickpea Casarecce from Barilla. I additionally love that it’s just one ingredient however cooks up like conventional pasta (vacation it’s form rather well!) Whereas I went with an additional saucy pasta final time, I needed to showcase the flexibility with this dish that’s a bit extra pasta-salad than dinner dish. It’s the proper pasta to pack-away for a piece or picnic lunch. Yow will discover all 4 varieties (Crimson Lentil Penne, Crimson Lentil Rotini, Chickpea Rotini and Chickpea Casarecce) on Amazon.
four ounces Barilla Chickpea Casarecce
1 medium candy potato
1 garlic clove, minced
1 tablespoon olive oil
¼ teaspoon seas salt
- Warmth your oven to 425˚F. Give the candy potatoes a very good scrub and reduce into ¼” cubes. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Roast till the candy potatoes are tender and beginning to brown, 25 to 30 minutes.
- Whereas the candy potatoes are roasting, put together the chimichurri.
- Lastly, cook dinner the pasta. Deliver a pot of salted water to a boil. Add the Chickpea Casarecce and cook dinner till al dente, 7 to eight minutes. Drain, reserving 1 cup of the pasta water, and return the pasta again to the pot.
- When the candy potatoes are achieved, add them to the pasta together with ⅓ to 1/2 cup of the chimichurri. Stir to mix and serve sizzling. This pasta will also be served chilled. Whichever method you go, maintain further chimichurri on hand- the pasta likes to absorb the sauce and also you would possibly want a bit extra!
Disclosure: This recipe was created in partnership with Barilla. All ideas and opinions are my very own. It’s content material like this that helps me maintain this web site working to supply the vegetarian recipes you see each week.