Garlic Chive Fettucini with Sauteed Chickpeas and Parmesan

I can't decide if I like the name chickpeas or garbanzo beans better. They are the same thing, known by two different odd names. Garbanzo sounds cuckoo, like Gonzo the blue muppet. Chickpeas sound like a spin on Molly Brown's (the unsinkable one) nickname "Chick-a-pen." Which name do you like better? Leave your preferred choice in the comment section. Or should I mix them up and call them chick-anzos, or gar-peas? On to the pasta... Aunt Marilyn, whom we visited this week, has a thriving herb garden. For me it's like going to the farmer's market. I left with sacks of fresh thyme, three different varieties of mint, cilantro, and these garlic chives. If you've never seen them before, you might mistake them for green onions. One bite and you'd know the difference. Think of the bite of garlic with the sweetness of spring scallions. I'm hooked and I want more.

I know that they'll be difficult to find, so don't worry. All you need to do is substitute 1/2 bunch of green onions and 6 garlic cloves. Either way, this hearty and healthful pasta is sure to please vegetarians, meat eaters, and penny pinchers alike.

Garlic Chive Fettucini with Sauteed Chickpeas and Parmesan

Estimated Cost: $5.00

Notes: The vegetables are unbelieveably good on their own, too.

1/2 lb. fettucini (whole grain works well)

1 tablespoon olive oil

1 (15 ounce can) chickpeas/garbanzo beans, drained

2 cups broccoli florettes

1 tablespoon butter

pinch of red pepper flakes

1 bunch garlic chives, cut into 1 inch pieces (or substitute 1/2 bunch green onions and 6 minced cloves of garlic)

2 teaspoons lemon zest, plus lemon wedges for serving

2 ounces shaved parmesan cheese, plus more for serving

Bring large pot of salted water to a boil. Add pasta and cook according to package directions, reserving 1 cup cooking liquid; drain and keep warm. In a separate non stick large skillet, heat olive oil over medium high heat. Add chickpeas and saute for about five minutes, until browned in places. Add 1/2 cup reserved pasta liquid and broccoli. Cook until liquid evaporates and broccoli is bright green, about two minutes. Add butter, pepper flakes, and garlic chives; cook for one minute; season to taste with salt and pepper. Toss vegetables with drained pasta, adding in reserved 1/2 cup cooking liquid, lemon zest and parmesan cheese. Divide among four bowls and sprinkle with additional parmesan and garnish with lemon wedges.

Here's what my sick little boy had for dinner instead... I'll take some of that, too.

Coming Tomorrow:

Pennywise Tip for Past-its-Prime Fruit