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Legume Pasta with Escarole and Olives

17/11/2023

Legume pasta with escarole and olives is a simple and healthy dish that combines Mediterranean flavors with the nutritional richness of legumes. Here is the recipe:

Ingredients

  • 250 g of legume pasta (for example, lentil, chickpea, or bean pasta)
  • 1 bunch of escarole, washed and cut into pieces
  • 2 cloves of garlic, chopped
  • 100 g of black olives, pitted and sliced
  • 3-4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Chili pepper (optional)
  • 1 anchovy fillet in oil (optional)

Preparation

  1. In a large pot, bring plenty of salted water to a boil. Cook the legume pasta following the instructions on the package, making sure it remains al dente. Drain the pasta and set it aside, reserving a glass of the cooking water.

  2. Meanwhile, in a large pan, heat the extra virgin olive oil over medium heat and add the chopped garlic (and chili pepper and anchovy fillet if you wish to add them). Sauté until the garlic turns golden, being careful not to burn it.

  3. Add the escarole to the pan and cook until it wilts, about 5 minutes. Add the black olives and mix well.

  4. Add the cooked legume pasta to the pan with the escarole and olives, gently mixing to combine all the ingredients. If necessary, add a bit of the pasta cooking water to make the dish creamier.

  5. Adjust the salt and pepper to your taste and cook everything for another 1-2 minutes to flavor the pasta well.

  6. Serve the legume pasta with escarole and olives hot, completing with a drizzle of raw extra virgin olive oil if desired.

Curiosity

Legume pasta is an excellent alternative to traditional pasta and can be a valuable aid in vegetarian and vegan diets because of its high protein content. Moreover, the combination with escarole, typical of Neapolitan cuisine, creates a much-appreciated land-sea flavor pairing.

Enjoy your meal!

Legume Pasta with Escarole and Olives