Pasta Shells with Chickpeas and Arugula Hello, sorry I haven’t posted in a while. Finals just ended on Friday, and I got a really bad cold, probably because I wasn’t sleeping and was really stressed out all week.  Even though I felt really sick, I still went to my softball tournament this weekend, and although the results didn’t show it we played really well. I decided to make this recipe on Monday since it was the only day this week that I didn’t have a softball game, and it turned out pretty well. My dad really liked it, I thought it was good, and my little brother didn’t like it. Everyone is entitled to their own opinion, I guess. Pasta Shells with Chickpeas and Arugula (recipe from Get Cooking, which I checked out from the library) Ingredients 15 ounce can of chickpeas (garbanzo beans!) ½ pound medium pasta shells (I used whole wheat shells to make it a bit healthier ¼ cup balsamic vinegar 1 clove pressed garlic ¼ teaspoon salt ½ teaspoon dried thyme ½ teaspoon dried oregano ½ pound fresh mozzarella cut into dice ¼ cup grated parmesan cheese 1 ½ cup coarsely chopped arugula Instructions Drain the liquid out of the chickpeas by pouring them into a strainer over the sink Combine the vinegar, garlic, salt, thyme, oregano, and olive oil in a large bowl and whisk to blend. Stir in chickpeas and diced mozzarella and grind in pepper. Cover the bowl with plastic wrap and let it sit for 30 minutes Meanwhile, boil the pasta according to the package’s directions. Drain the cooked pasta, then mix it into the bowl with the vinegar and chickpeas. While tossing, add in parmesan (I forgot to add this, so we just sprinkled it into our bowls) and the chopped arugula. Serve and enjoy! Overall, this recipe was fairly simple, quick, and relatively easy. I think that this would actually make a really good cold pasta salad, but I never tried it chilled. Even though I HATE cheese with a burning passion, the mozzarella actually tasted good to me the way it was prepared. Maybe I’m finally becoming a little bit less picky! Or maybe this was just a good recipe.
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Pasta Shells with Chickpeas and Arugula

Hello, sorry I haven’t posted in a while. Finals just ended on Friday, and I got a really bad cold, probably because I wasn’t sleeping and was really stressed out all week.  Even though I felt really sick, I still went to my softball tournament this weekend, and although the results didn’t show it we played really well. I decided to make this recipe on Monday since it was the only day this week that I didn’t have a softball game, and it turned out pretty well. My dad really liked it, I thought it was good, and my little brother didn’t like it. Everyone is entitled to their own opinion, I guess.

Pasta Shells with Chickpeas and Arugula (recipe from Get Cooking, which I checked out from the library)

Ingredients

  • 15 ounce can of chickpeas (garbanzo beans!)
  • ½ pound medium pasta shells (I used whole wheat shells to make it a bit healthier
  • ¼ cup balsamic vinegar
  • 1 clove pressed garlic
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ pound fresh mozzarella cut into dice
  • ¼ cup grated parmesan cheese
  • 1 ½ cup coarsely chopped arugula

Instructions

  1. Drain the liquid out of the chickpeas by pouring them into a strainer over the sink
  2. Combine the vinegar, garlic, salt, thyme, oregano, and olive oil in a large bowl and whisk to blend.
  3. Stir in chickpeas and diced mozzarella and grind in pepper.
  4. Cover the bowl with plastic wrap and let it sit for 30 minutes
  5. Meanwhile, boil the pasta according to the package’s directions.
  6. Drain the cooked pasta, then mix it into the bowl with the vinegar and chickpeas. While tossing, add in parmesan (I forgot to add this, so we just sprinkled it into our bowls) and the chopped arugula. Serve and enjoy!

Overall, this recipe was fairly simple, quick, and relatively easy. I think that this would actually make a really good cold pasta salad, but I never tried it chilled. Even though I HATE cheese with a burning passion, the mozzarella actually tasted good to me the way it was prepared. Maybe I’m finally becoming a little bit less picky! Or maybe this was just a good recipe.