My son was home from NY last weekend and, at first, was not impressed with what I decided to make for lunch. I defended myself, my recipe and my choice of vegetable. I bragged that this recipe is quickly becoming a universal favorite. In fact, I think that this recipe will do for our Spicy Sesame Linguine what Thanksgiving’s famous green been casserole did for French’s Fried Onions. Sure enough, Jean-Luc really loved it, just as I knew he would, as did my daughter. This recipe, or a version of it, needs to be in EVERYONE’S repertoire, beginner and experienced cooks alike.
Spicy Sesame Pasta with Broccoli and Garbanzo Beans
6 oz. (1/2 bag) Al Dente Spicy Sesame Linguine (or any of Al Dente’s other pastas)
1 head of broccoli, cut into florettes
1 can of garbanzo beans, drained
garnish with green onion and toasted almonds .
Drain garbanzo beans in colander. Bring large pot of salted water to a boil. Add broccoli. When water comes back to a boil, add pasta and cook for 3 minutes. Drain the pasta and broccoli over the garbanzo beans. Toss it all with the dressing and garnish.
Many variations. If you want to make a large quantity for a party, then still use one bag of pasta and double the other ingredients adding extra dressing. Can also add shrimp, chicken, sweet red pepper, pea pods, etc. This can be served hot or cold.
The kids are definitely growing up. These beautiful photos were taken by Olivia Vandertuig, whom I’ve known since she was 6. Recently accepted to University of Michigan Architecture School she is contributing her talents to Al Dente this summer. Thanks, Olivia.
Would love to know if you have you have ever used Al Dente Fettuccine or Linguine for a Pasta Salad?