Fresh Chickpea & Bacon Pasta

Truffled Lemon Pasta with Bacon & Chickpeas

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Truffled Lemon Pasta with Bacon & Chickpeas

Makes 4 Servings
wine WINE PAIRING
Rosé

This dish is a study in decadence balanced with bright flavors. On one side you have rich, swoon-inducing bacon and truffle. On the other – fresh mint, lemon, pea tendrils and fresh chickpeas.

INGREDIENTS

DIRECTIONS

1

Blanch the garbanzo beans in salted boiling water for about two minutes. Drain off the water & move the beans to a bowl of ice water to cool them off. Once they’re no longer hot, drain off the water.
2

Render the fat out of the bacon in a frying pan over low heat. Once the bacon has crisped, remove it and the fat from the pan. Reserve the bacon & add 1 tablespoon of the bacon fat back into the pan.
3

Cook the linguini in salted boiling water until al dente.
4

In the bacon pan, cook the onion/ramps until translucent, then add the blanched garbanzo beans.
5

Deglaze the pan with the white wine.
6

Stir in the truffle butter, reserved bacon, lemon juice and pea tendrils. Add salt & pepper to taste.
7

Add the drained pasta to the pan and toss to coat. Stir in the fresh mint & truffle oil. Serve.

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