All Photos © Christine Elise McCarthy 2014
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If you read my blog with any regularity, you know two things. One – that I wrote a novel that is getting great reviews on Amazon! www.BathingBook.com
And two – that I think both celery & parsley get short shrift. I think they are both bursting with fresh flavor & add a great deal to dishes in which they are used – but they are typically written off as garnish. So – this dish is my homage to the two. Easy & clean & fresh-tasting. An easy dish that can be whipped together very quickly.
I added the dried lemon zest seen here –
because I had some left over from my Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest.
It is completely unnecessary. Regular lemon zest is terrific, quicker & more flavorful.
I used a lot of crushed red pepper because, well, that’s just what I do. I add lots of it to nearly everything. I have found, however, that different brands (and ages) of the stuff can have wildly different levels of heat. So – always start slow & add it incrementally.
Pasta with Celery, Lemon & Parsley
1/2 lb pasta of your choice
1 cup cooked chick peas – drained
1/4 cup or more Parsley – chopped – plus more for garnish
4 stalks celery – sliced diagonally (if the celery has leafy parts – you can chop these as garnish)
3 garlic cloves – chopped
1-3 tsp crushed red pepper – or to taste
1-2 TBS lemon zest
1 shallot – diced
S&P to taste
Cook your pasta according to directions & drain.
Meanwhile, boil another pot of water deep enough to hold the sliced stalks of celery. Add a bit of salt & blanch the celery for a minute or two then drain, rinse under cold water & set aside.
Heat 1-2 TBS olive oil in a large saute pan over med-high heat. Add the shallots & cook until tender – a few minutes. Add the chick peas & celery & maybe a pinch of chopped parsley & heat through. Add the garlic & crushed red pepper & 1/4 cup or more of chopped parsley & saute another minute.
Add the pasta & stir to combine. Add the lemon zest & season to taste with S&P. Serve with additional parsley and, if you have them, the chopped leafy parts of the celery. Season with a squeeze of lemon, if you like, or maybe some additional crushed red pepper. And don’t be shy with the SALT (another villainized (sp?) ingredient) and pepper! Eat it up & admit that parsley & celery are unsung heroes and promise to be nicer to them forevermore!