{"id":399,"date":"2012-04-08T14:10:19","date_gmt":"2012-04-08T14:10:19","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2012\/04\/08\/pasta-with-chickpeas-greens-and-tomatoes\/"},"modified":"2012-04-08T14:10:19","modified_gmt":"2012-04-08T14:10:19","slug":"pasta-with-chickpeas-greens-and-tomatoes","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/italian-recipes\/pasta-with-chickpeas-greens-and-tomatoes\/","title":{"rendered":"Pasta with chickpeas, greens and tomatoes"},"content":{"rendered":"<p><strong>Method:<\/strong><\/p>\n<p>This recipe uses mafalda corta, a short, flat, ribbony pasta with a wavy edge from the Campania region of Italy. If you can&#8217;t find that, any other short pasta (such as penne or gemelli) with ridges to hold the sauce will work just as well.<\/p>\n<p>Put the pasta on to cook.<\/p>\n<p>Pour a generous amount of olive oil in to a cold frying pan and add the garlic and rosemary. Put the pan on a low heat and let the garlic gently sizzle for a few minutes.<\/p>\n<p>Add the tomatoes and the cooked greens along with some salt and pepper and allow the tomatoes to cook down for a few minutes.<\/p>\n<p>Next add the chickepeas. Once they have warmed through, take a fork and roughly mash most of the chickpeas down (I like to leave some whole). Add some of the pasta cooking water a tablespoonful at a time and mix in with mashed chickpeas to make a sauce.<\/p>\n<p>Add the parsley and a squeeze of lemon juice. Taste and add more salt and pepper if needed. Drain the pasta and mix with the sauce.<\/p>\n<p>Serve straight away with grated parmesan and a drizzle of your very best extra virgin olive oil.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Method: This recipe uses mafalda corta, a short, flat, ribbony pasta with a wavy edge from the Campania region of Italy. If you can&#8217;t find that, any other short pasta (such as penne or gemelli) with ridges to hold the sauce will work just as well. Put the pasta on to cook. Pour a generous [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20,23,24,26,38],"tags":[42,53,55,57],"class_list":["post-399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes","category-main-course-recipes","category-mediterranean-recipes","category-pasta-recipes","category-vegetarian-recipes","tag-basics","tag-healthy","tag-italian-recipes","tag-pasta-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=399"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/399\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media\/466"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}