Skillet Fettuccine with Chickpeas & Tomato Butter

Skillet Fettuccine

with Chickpeas & Tomato Butter

GET RECIPES DELIVERED
dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
810
FAT
20g
CARBOHYDRATES
120g
PROTEIN
34g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 4 cloves garlic
  3. 2 scallions
  4. ½ oz Fresh parsley
  5. 6 oz asparagus
  6. 6 oz fettuccine pasta
  7. 3 tbsp vegan butter
  8. 2 tbsp tomato paste
  9. 1 lemon
  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 vegetables
Bring a large pot of salted water to a boil for the fettuccine. Drain and rinse the chickpeas and pat dry with a paper towel. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Roughly chop the parsley leaves. Trim about 1 inch off the bottom of the asparagus. Zest and halve the lemon.
2
Cook the pasta
Once the water is boiling, add the fettuccine, stir, and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of pasta water and drain the fettuccine. Rinse the pot and return it to high heat with 2 inches of salted water. Bring water to a boil.
3
Crisp the chickpeas
Place a large nonstick skillet over high heat with 2 tsp olive oil. Once hot, add the chickpeas and cook, tossing occasionally, until lightly browned in places, about 4 to 6 minutes. Transfer the crispy chickpeas to a plate. Return skillet to medium heat with 1 tbsp olive oil. Add the sliced garlic and scallion whites and cook until fragrant, about 1 minute.
4
Make the tomato butter
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
Serve
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.