Whole Wheat Gemelli with Broccoli, Chickpeas and Hot Pepper Garlic Sauce Recipe

Whole Wheat Gemelli with Broccoli, Chickpeas and Hot Pepper Garlic Sauce Recipe

  • 4 crowns broccoli, chopped
  • 1 (1 pound) package DeLallo Organic Whole Wheat Gemelli
  • 3 teaspoons DeLallo Hot Pepper Garlic Sauce
  • 4 teaspoons DeLallo Extra Virgin Olive Oil, plus more for drizzling
  • 1 teaspoon DeLallo Natural Coarse Sea Salt
  • 1 (15.5 ounce) can DeLallo Chickpeas, drained
  • 1/2 cup DeLallo Grated Parmesan
  1. Boil a large pot of salted water to blanch broccoli. Once the water boils, add broccoli and cook for 5 minutes, or until tender. Remove broccoli with a slotted spoon. Rinse quickly with cold water and set aside.
  2. Add pasta to boiling water and cook for al dente texture, following package instructions. Drain pasta, reserving 1/2 cup of pasta water for finishing sauce.
  3. In the meantime, use a large saucepan on a medium-hot setting to heat Hot Pepper Garlic Sauce with olive oil, about 3 minutes. Add broccoli, sea salt and chickpeas to the pan. Cook until heated thoroughly, about 5 minutes. Introduce cooked pasta and a bit of pasta water to the saucepan with broccoli mixture. Toss well to combine. Cook together for another 2 minutes to marry flavors.
  4. Serve drizzled with extra virgin olive oil and topped with Parmesan.
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