Prep 10 mins
Cook 3 mins
Do you hate broccoli? You should try broccolini. It is similar to broccoli but more tender and mild in flavor. It is a hybrid vegetable of a cross between broccoli and Chinese kale. This salad can be served either warm or cold. Use any "tube" shaped pasta: penne, ziti, rigatoni, etc. (I like to use fresh pasta for this recipe.) Printed in our local natural foods' store flyer.
- 1 1⁄2 lbs shaped pasta (read INTRO)
- 1 lb Broccolini
- 1 (15 ounce) can chickpeas, drained (or equivalent amount of freshly cooked chickpeas)
- 1⁄4 cup walnut pieces, toasted
- 2 tablespoons balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- cracked black pepper, to taste
- 1⁄2 lemon, juice of
- Cook the pasta until al dente. Drain and set aside.
- Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
- Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
- In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
- Whisk together the dressing ingredients in a small non-reactive bowl.
- Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
- Squeeze the lemon juice over the salad and serve or cover and chill.
- *NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.