Spice Rack: Spicy Roasted Garlic-Preserved Lemon Pasta with Chickpeas

Dragging myself away from the Late Great Dervaes Family Debacle to talk a bit about citrus.  The flavor for Spice Rack February, chosen by my dear friend Briggs, was citrus.

I love citrus. It adds something awesome to just about anything and everything.  I have talked a bit about it this month already (here and here.)  For the challenge, however, I went the way of pasta.

grow and resist spice rack challenge pasta

Eggs from my girls, the Annies!

If you get a brand new pasta maker and haven’t used one before and haven’t read the instructions allow me to give you some advice.  Maybe, just maybe, the toddler-lunch-&-pre-nap time is probably not the best time to give it a whirl.  Because somewhere between shoving pasta through the crank you will realize that you don’t know how to switch to the other roller.  And there will be flour everywhere. Not enough, however, to keep the pasta from sticking to itself.  There also might be a child purposely spilling their milk and demanding more salami and freaking out that the dog is near her.  You’ll end up cutting it by hand in some very uneven strips and there will be flour on the floor, dog and child. Or maybe that is just what happened in our house.

grow and resist spice rack challenge citrus pasta

Look at how yellow it is from the rich yolks of the backyard chickens!

I made what could be considered the ugliest pasta ever made.  Tasty, for sure. But not a pretty sight.   Didn’t matter though because this pasta rocked.

grow and resist spice rack challenge citrus pasta

Avert your eyes from the ugly pasta

Spicy Roasted Garlic-Preserved Lemon Pasta with Chickpeas

Is that the longest recipe name ever? I don’t know. All the elements seemed important. I can’t really attribute the recipe to anyone because it is a combination of things I like in pasta.  Amounts are approximate– sorry, it how I seem to roll when it comes to cooking.

  • Fettucine.  I made our own with a mix of regular & whole wheat flour.  I think shells would be nice here too. Little pasta shells are nice with chickpeas.
  • Roasted garlic. I used 1 enormous head (from our garden last summer).
  • Preserved Lemons, quick (lightly) rinsed.  I used about ½ a preserved lemon or maybe a tad more.   I made these last month from lemons I brought home from California.
  • Sassy Lemon (a Fiery Red Pickle) I made this stuff but you could use a bit of Sriracha sauce.  Add to your spice-love-level.
  • Chickpeas. A few handfuls. I have them cooked and in the fridge because I adore them. But feel free to use about 1 can rinsed really well.
  • Parsley. I chopped up the leaves of about 1 small bunch.
  • Grated Fresh Parmesan. I used about ½ cup or less.
  • Butter and oil. About 1 tablespoon of each.
  1. Chop lemons and mix with smashed roasted garlic, chickpeas and spicy stuff (if you are using it)
  2. Heat oil and butter in large pan.  Add lemon mixture and heat throughly.  Add spicy sauce if you are using it. Set aside until pasta is done.
  3. Meanwhile, cook pasta in well salted water.  Drain (keep a bit of water to thin pasta if needed.
  4. Mix with lemon mixture, parsley and parmesan.  Serve immediately.
grow and resist spice rack challenge chickpeas lemon pasta garlic

Mmmm I loved this!

Other citrusin’ around here:

and elsewhere:

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13 Responses to Spice Rack: Spicy Roasted Garlic-Preserved Lemon Pasta with Chickpeas

  1. Love it! Sounds good. And your stomach can’t tell if the pasta was ugly. Maybe you could trademark the term ugly pasta. 😉

  2. Hoorah for preserved lemons and home-made pasta! The recipe sounds wonderful.

  3. Nicole says:

    You could just call it Brutti e Buoni Pasta!
    I have been looking for more Preserved Lemon recipes, this sounds like a good one.

  4. Daisy Driver says:

    I keep meaning to try preserved lemons, they look so good but I didn’t have any idea what to use them in – now I do!

  5. Katie says:

    Excellent timing! A friend in AZ shipped me a box full of lemons (and grapefruits) straight from the tree this week. I was planning to use some for preserved lemons, although I wasn’t sure what I would eventually use the preserved lemons for. I’m also psyching myself up to make my first batch of homemade pasta in the near future. This recipe will definitely get recreated in my kitchen at some point!

  6. Rick says:

    Wow! Those dishes look great. And I am sure they taste great as well. If only I could cook….. 😦

  7. aastricker says:

    Yum! I had half a mind to make a Spice Rack Pasta of the Month every month but couldn’t figure out how to make a lemon pasta that wasn’t weird. This may be just the thing. Thanks!

  8. You always make me laugh when I read you posts. All of a sudden you slip into complete stream of consciousness and I feel as though your just ranting as though all of us readers were sitting down to have a glass of scotch with you. It’s good that flour can be wiped up, dogs can be moved, and little children can be dusted off to go play again. This was a pleasure as always. Thank you.

    • Ha! Glad you enjoyed! And thank you for your kind words- you are nice! You should have seen the place. I was cursing myself as soon as I started the pasta and yet couldn’t seem to make myself stop. Agh.

  9. John says:

    Looks delicious. I found your blog from the FB Take Back Urban Homesteading page. As my mom used to say whenever she made an “ugly” meal – “It all looks the same in your stomach”.

  10. shayne says:

    at times good lookin is over rated after all it is all about the taste

  11. Shae says:

    Nice way to put your preserved lemons to use, Meg. And I love your yummy-ugly pasta. Thanks for linkin’ up a couple of my citrus preserves, too!

  12. Pingback: Cook It 2012: Pasta | Grow & Resist

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