Lemon, Pine Nut & Garbanzo Bean Pasta
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Cooking Time
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Prep time
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Serves
people
- 1/4 cup pine nuts
- 2 Tbsp. olive oil, divided
- 2 cloves garlic, chopped, divided
- 1 can (15.5 oz.) no salt added chick peas or garbanzos, rinsed and drained
- 2 1/4 cups water
- 1 package Knorr Selects™ Spinach Florentine with Penne Pasta
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1 small lemon, peel grated
- 1/4 tsp. ground black pepper
- 1 TOAST pine nuts in large nonstick skillet, shaking pan frequently, until golden. Remove and set aside.
- 2 HEAT 1 Tbsp. olive oil in same skillet. Add half the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in chick peas.
- 3 POUR water into skillet and bring to a boil. Stir in Knorr Selects™ Spinach Florentine with Penne Pasta and return to a boil. Boil, covered, over medium-high heat, 10 minutes, stirring frequently.
- 4 MEANWHILE, very finely chop parsley, then add remaining garlic and continue to finely chop together. Sprinkle with grated lemon peel and drizzle with remaining 1 Tbsp. olive oil. Give it a final chop to mix it all together.
- 5 STIR the parsley and lemon mixture into pasta.
- 6 SEASON with black pepper and lemon juice, if needed, and serve with pine nuts scattered on top.