Lemony pasta with cauliflower, chickpeas and arugula recipe

Ingredients for Lemony pasta with cauliflower, chickpeas, and arugula

• 90 ml extra-virgin olive oil, divided

• 60 g drained capers, patted dry

• 450 g cauliflower, cut into small florets

• 2 garlic cloves, finely chopped

• 5 ml kosher salt, plus more

• 2.5 ml freshly ground black pepper

• 1 can chickpeas, drained, rinsed, patted dry

• 125 g cold unsalted butter, divided

• 225 g casarecce, gemelli, or other medium pasta

• 45 ml fresh lemon juice

• 180 g baby rocket

How to make Lemony pasta with cauliflower, chickpeas, and arugula

1. Heat 60 ml of oil in a large, deep-sided frying pan over medium-high heat. Add the capers and cook, swirling the pan occasionally, until they burst and become crisp, about 3 minutes. Using a slotted spoon, transfer the capers to a plate lined with kitchen paper and set aside. Reserve the oil in the frying pan.

2. Cook the cauliflower in the same frying pan over medium-high heat, stirring frequently, until it begins to brown, about 3 minutes. Reduce the heat to low and add the garlic, 5 g of salt, and 2.5 g of pepper. Cover and cook until the cauliflower starts to soften, about 4 minutes.

3. Uncover the frying pan and increase the heat to high. Add the chickpeas, 30 g of butter, and the remaining 30 ml of oil. Continue to cook, stirring occasionally, until the cauliflower and chickpeas are lightly browned, about 5 minutes.

4. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 240 ml of the cooking liquid.

5. Remove the frying pan from the heat and add the lemon juice, 120 ml of the reserved pasta cooking liquid, and the remaining 30 g of butter. Add the pasta and toss, adding more pasta cooking liquid as needed until everything is well coated.

6. Divide the rocket and pasta among bowls, stirring to combine. Top with the reserved crispy capers.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.