Blond Puttanesca with Chickpeas & Lemon Caper Sauce

Blond Puttanesca

with Chickpeas & Lemon Caper Sauce

dinner

Dinner Pasta Leafy Greens Beans/Legumes Italian Soy-Free Nut-Free High-Protein Winter Recipes Summer Recipes Spring Recipes Quick and Easy Seasonal Menu Chef's Choice
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
700
FAT
13g
CARBOHYDRATES
112g
PROTEIN
30g

MAIN INGREDIENTS

  1. 6 oz cavatappi
  2. 3 garlic cloves
  3. 2 oz Castelvetrano olives
  4. 1 lemon
  5. 6 oz curly kale
  6. 13.4 oz chickpeas
  7. 2 tbsp capers
  8. 1 tsp dried oregano
  9. ¼ tsp red chile flakes
  10. 2 tbsp vegan parmesan
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see nutrition.
Allergens: wheat
Nutrition

TOOLS

  • Large pot
  • Zester or microplane
  • Large skillet

INSTRUCTIONS

1
Cook the pasta

Bring a large pot of salted water to a boil for the cavatappi. Once boiling, add the cavatappi and cook until al dente, about 7 to 10 minutes. Reserve 1 cup of pasta water and drain the pasta. Return the cavatappi to the pot and toss with 1 tsp olive oil to prevent sticking.

2
Prepare the vegetables

Peel and thinly slice the garlic. Check the olives for pits, remove if present, and roughly chop. Zest and halve the lemon. Destem and thinly slice the kale. Drain and rinse the chickpeas.

3
Sauté the aromatics

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced garlic and capers and cook until fragrant, about 2 to 3 minutes. Add the chopped olives, sliced kale, chickpeas, oregano, and as many red chile flakes as you’d like and cook until the kale wilts, about 1 to 2 minutes.

4
Make the sauce

Add the reserved pasta water, 2 tbsp olive oil, and a pinch of salt and pepper to the skillet. Cook until the liquid reduces slightly, about 3 to 5 minutes. Add the cooked cavatappi and toss. Taste and adjust seasoning with salt and pepper. Stir in the lemon juice, lemon zest, and parmesan.

5
Serve

Divide the blond puttanesca between large plates. Mangia!