Orecchiette with greens, chickpeas and ricotta salata

  • Preparation Time6 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
450g orecchiette pasta
8 tbsp olive oil
2 garlic cloves, crushed
350g Swiss chard, stemmed
350g baby spinach
1 (400g) tin chickpeas, rinsed and drained
300g small cherry tomatoes
225g ricotta cheese, crumbled
5g lemon zest
Salt and freshly ground black pepper

1) Bring a large pan of salted water to a boil over a high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain and reserve about 240ml of the pasta water.

2) In a large frying pan over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the chickpeas and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, half of the cheese and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.

3) Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

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