Whole Wheat Spaghetti with Parsley, Almonds, and Chickpeas
It’s been two weeks since Anthony and I moved out to the island and we’re so happy to be together during this time. In a normal year, we would be separated at this point, I would be alone on the island while Anthony stays at our home, tending to the lawn, gardens, and house. One blessing that came from the coronavirus pandemic is Anthony’s ability to work remotely. Now Anthony is able to go back and forth from our house to the island as needed and the whole family can be together.
Since moving out here, we’ve been busy trying to get everything ready for the upcoming season. COVID19 will undoubtedly have an impact on our business, and in many ways it already has. Despite all this, I am hopeful that we will be able to open and operate in a modified manner. I have been working diligently to create a risk mitigation plan and develop employee training protocols to keep our guests, team, and family safe.
Training and COVID related plans aside, we’re moving forward with all the annual projects; cleaning and weeding gardens, painting buildings, and picnic tables, and getting our ferry, Bennie Alice, ready for the season. Anthony and I have even had time to talk about starting our family and are so excited to begin the process!
With so much to do this spring, I’ve had less time to spend in the kitchen and I’m actually OK with this. Food is my passion and love language but sometimes a break is nice. I love this recipe because it is fast, easy, and fresh. It uses inexpensive pantry staples and is easy to customize. Sometimes we throw in olives, sometimes we throw in red pepper flakes. Either way, the end result is a delicious, meatless dish that comes together easily so Anthony and I can spend less time in the kitchen and more time enjoying our slice of heaven.
Whole Wheat Spaghetti with Parsley, Almonds, and Chickpeas
Ingredients
1 box whole-wheat spaghetti
1 cup slivered almonds
1 tablespoon olive oil
1 onion, sliced
1 tablespoon garlic, minced
1 can chickpeas, drained and rinsed
1 cup chopped parsley
1 tablespoon lemon juice
parmesan cheese, for garnish
Directions
Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Reserve one cup of the water before straining the pasta.
In a large skillet, toast the almonds until they are browned and aromatic, about 60 seconds, set aside.
Return the skillet to the stove and add the olive oil. Heat over medium-high heat and add the onions and cook until softened, about 3 minutes. Add the chickpeas, season with salt and pepper, and continue cooking for 3 more minutes. Finally, add the garlic and cook until aromatic, about 30 seconds.
Toss the onions and chickpeas with the parsley, almonds, and pasta. Add the reserved pasta water and lemon juice, cook until most of the liquid is absorbed, 2 minutes.
Garnish with more parsley and parmesan cheese.
