Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Here’s a delightful recipe for Orecchiette with Greens, Garbanzo Beans, and Ricotta Salata! Perfect for a comforting yet light meal. 🌿🍝

Ingredients:

• 8 oz (225 g) orecchiette pasta
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1 bunch greens (e.g., kale, chard, or spinach), trimmed and chopped
• 1 cup canned garbanzo beans (chickpeas), rinsed and drained
• 1/4 cup pasta cooking water
• 1/2 cup ricotta salata, crumbled or grated
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon (optional, for brightness)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions until al dente.
   • Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
2. Prepare the Greens:
   • Heat olive oil in a large skillet over medium heat.
   • Add the garlic and red pepper flakes (if using), sautéing until fragrant, about 1 minute.
3. Add the Beans and Greens:
   • Toss in the garbanzo beans, cooking for 2-3 minutes.
   • Add the chopped greens, cooking until wilted and tender, about 5 minutes.
4. Combine:
   • Add the cooked pasta to the skillet with the greens and beans.
   • Stir in the reserved pasta water to create a light sauce. Season with salt and pepper.
5. Serve:
   • Plate the pasta and top with crumbled or grated ricotta salata.
   • Sprinkle with lemon zest for a touch of brightness, if desired.

Tips:

• Substitute ricotta salata with feta or Parmesan if needed.
• For added depth, toss in some toasted pine nuts or a drizzle of balsamic glaze.