Sun-dried Tomato Winter Chickpea Pasta

Pasta made from chickpeas paired with umami sundried tomato and caramelized onions, fresh spinach and parsley. 

This meal idea was completely not meant for blog purposes. In fact, this was a 'Uh crap....what do we have in the house?' dinner I threw together one night. But it was actually really good. So good I emailed myself the recipe (does anyone else email themselves reminders?) and we made it part of the 'smoky' menu. What's so striking about this recipe is how it tastes meaty and smoky even though it contains no meat and no 'smoke' at all. Smoke and mirrors pasta.

This actually isn't your typical pasta at all. It's pasta made from chickpeas and it is damn delicious. We often are sent products that are trying to be "healthier" versions of well loved foods. Sometimes those products are just absolute shit. They taste artificial, fake and calling them a version of the food they're trying to copy is just wrong. This is NOT one of those products. Chickpea pasta is 100/100 amazing. Eat Banza has become a house staple for us right now. It has only four ingredients and has excellent texture. This is in no way sponsored. I just had to tell you guys about how much I love the chickpea pasta. Trust me. Pick it up next time you see it. 

The second new ingredient I want to cover before you dig in is ghee. Ghee is nothing new. It's clarified butter and you often see it in Indian cuisine. While that specifically might not light your fire, here's what will: grass fed ghee infused with white truffle. Fourth and Heart (another New Zealand company!) may be a second pantry staple today that will change the way you cook and enjoy food. I love butter. I do. But I think I love this ghee more. In fact we gave this ghee as Christmas gifts we love it so much. It's lovely, spreadable, perfectly seasoned and salted. It's butter amplified. And cool nutrition nugget: grass fed = omega 3's (and CLA's which are good for heart health- all of this is super familiar to me because of the work we do with Kura which is a smoothie mix in that uses New Zealand grass fed dairy as well!). We've been using this to sauté to add a new level of flavor to dishes. And also on potato bread which makes it heaven on earth. Don't judge. 

When we were eating this totally random dinner, thinking all the thoughts, we were trying to put a name to what this dish reminded us of. At first we said light carbonara? (Notice the question mark). And after some Googling we came to learn it's our smoky veggie version of a dish called Cacio e Pepe which translates to 'cheese and pepper'. Now we know. 

One last thing: Let me also take this opportunity to tell you that you CAN NOT SKIP the parsley. It weirdly is essential. It's not that dumb little greenery fluff of the 90's. This dish needs fresh parsley. So do it. 

Sun-dried Tomato Winter Chickpea Pasta

Makes 4 servings

/// Ingredients ///

• 1 box Eat Banza penne pasta 
• 4 small yellow onions, sliced thinly 
• 2 Tablespoons Fourth and Heart white truffle ghee 
• 3 Tablespoons smoked sundried tomatoes chopped (not in oil)
• 2 cups baby spinach, chopped 
• 1/8 cup freshly grated parmesan cheese  
• freshly ground black pepper 
• sprinkle of Maldon finishing salt 
• 2 Tablespoons fresh parsley, chopped

/// Directions /// Cook pasta 8 min and drain. While pasta is cooking add onions and ghee to a pan on medium-low for 10 minutes. Stir occasionally. Onions are done when very soft and starting to brown. Toss all ingredients together and top with Maldon.