Pasta Shells with Chickpeas and Arugula
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 3/4 teaspoon Kosher salt, plus more for the pasta water
- black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 pound fresh mozzarella, chopped into 1/4-inch pieces
- 1/2 pound pasta shells
- 1/4 cup grated Parmesan cheese
- 2 cups chopped arugula
- This recipe is vegetarian
- Produce
- Arugula (2 cups)
- Chickpeas (1 (15-ounce) can)
- Oregano, dried (1/2 teaspoon)
- Thyme, dried (1/2 teaspoon)
- Condiments
- Balsamic vinegar (1/4 cup)
- Cooking & Baking
- Black pepper (1)
- Garlic clove (1)
- Kosher salt (3/4 teaspoon)
- Olive oil (1/4 cup)
- Pasta & Grains
- Pasta shells (1/2 pound)
- Dairy
- Mozzarella, fresh (1/2 pound)
- Parmesan cheese, grated (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 28, 2012 (10 months ago).
163 people saved this recipe.
