Fresh Chickpea & Bacon Pasta

Truffled Lemon Pasta with Bacon & Chickpeas

Sarah MickeyAll Recipes, Citrus Fruit Recipes, Fresh Chickpea (Garbanzo Bean) Recipes, Pasta & Pasta Sauce Recipes, Truffle Product Recipes Leave a Comment

Truffled Lemon Pasta with Bacon & Chickpeas

Makes 4 Servings

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.

  • 1 cup Fresh Garbanzo Beans (chickpeas), pods removed
  • 1/3lb Bacon, cut into strips (lardons)
  • 8 oz Linguine
  • ½ Onion or 1 bunch Wild Ramps (bottoms only), finely diced
  • ½ cup White Wine
  • 2oz Black Truffle Butter
  • ¼ cup Pea Tendrils
  • 1 tsp Lemon Juice, freshly squeezed
  • 1 tbsp Fresh Mint Leaves, chiffonade
  • Black Truffle Oil to taste



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.


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.


Cook the linguini in salted boiling water until al dente.


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


Deglaze the pan with the white wine.


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


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

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