For once even I am a bit sick of sugar, as there have been a few too many sweets slouching around these days that are going nowhere fast. However, the apartment across from me is waiting to be rented. What does this have to do with sweets? Only that I’m really hoping for someone who likes to eat (or cook) to move in, so I can share baked goods and fatten them up, too. My other neighbors can be annoying with their occasional binge-drinking parties/competitions, so I am not too eager to get chummy with them. Unfortunately, harboring such feelings about my neighbors makes me feel a bit like a crabby old cat lady. Sans cats, because I am allergic, so perhaps I’m the crabby old lady who is slightly bitter but bakes sweets.
Meanwhile, I expect this sugar-sick syndrome is just one of those 48-hour bugs, especially because there is an incredible chocolate tangerine semifreddo in the freezer that would like to be eaten (and written about) soon. Until then, here is a tasty pasta dish that is perfect weeknight fare. The sauce cooks in no time at all, with simple ingredients for a satisfying dinner with no bitterness in sight.
Linguini with Chickpeas, Lemon, and Ricotta
1/2 pound linguini
1 can chickpeas, rinsed and drained
2 tablespoons olive oil
3 cloves garlic, chopped
1 cup parsley, chopped
juice from 1/2 a lemon
finely grated zest from one whole lemon
1/4 teaspoon crushed red pepper
1/4 cup ricotta cheese
Pecorino or other hard, salty cheese for grating
Set a large pot of salted water boiling for pasta.
In a sauté pan large enough to hold the cooked pasta, heat the olive oil over a medium flame. When hot, toss in the chopped garlic and cook for about a minute. Add chickpeas, parsley, lemon juice and zest, and ricotta cheese. Cook for 2-3 minutes.
Meanwhile, boil pasta for the appropriate time (usually 4 minutes for linguini), drain, then throw into the sauté pan. Fold the sauce ingredients with the pasta, adding a bit more olive oil or salt and pepper if necessary. Top with grated Pecorino and serve.