Skillet Fettuccine with Chickpeas & Tomato Butter

Skillet Fettuccine

with Chickpeas & Tomato Butter

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
740
FAT
19g
CARBOHYDRATES
116g
PROTEIN
30g

MAIN INGREDIENTS

  1. 1 can chickpeas
  2. 4 cloves garlic
  3. 2 scallions
  4. Fresh parsley
  5. oz asparagus
  6. 6 oz fettuccine
  7. 3 tbsp vegan butter
  8. 2 tbsp tomato paste
  9. 1 tbsp lemon juice
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition.
Allergens: wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the chickpeas
Place a large pot of salted water on to boil for the fettuccine. Drain the chickpeas, rinse, and pat dry with a paper towel.
2
Prepare the vegetables
Thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Roughly chop the parsley leaves. Trim away about 1 inch from the bottom of the asparagus.
3
Cook the pasta
Once the water is boiling, add the fettuccine, stir, and cook until al dente; about 6 to 8 minutes. Reserve a ½ cup of cooking liquid and drain the pasta. Rinse the pot and add 2 inches of salted water to steam the asparagus. Return pot to high heat and bring water to a boil.
4
Crisp the chickpeas
Place a large nonstick skillet over high heat with 2 tsp olive oil. Once hot, add the crisp chickpeas and cook, tossing occasionally, until lightly browned in places and dry, about 4 to 6 minutes. Transfer the chickpeas to a plate. Return skillet to medium heat with 1 tbsp olive oil. Add the sliced garlic and sliced scallion whites and cook until fragrant, about 1 minute.
5
Create the tomato butter
Add the butter and tomato paste to the skillet and reduce heat to low. Stir until melted, then add the cooked fettuccine and the reserved pasta water. Season skillet generously with salt and return to a simmer. Cook until the tomato butter has thickened slightly and coats the fettuccine. Stir the chopped parsley, sliced scallion greens, and crispy chickpeas into the pasta.
6
Serve
Taste the fettuccine and add salt and pepper if necessary. Add the asparagus to the boiling water and cook until bright green and just tender, about 1 minute. Drain, return to the pot off of the heat, and toss with a pinch of salt and the lemon juice. Divide the skillet fettuccine with chickpeas between large plates and serve with lemon asparagus.