Pasta Shells with Chickpeas and Arugula Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated June 11, 2019
pasta shells with chickpeas and arugula
Nick Kindelsperger

Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think. Most versions come off bland and watery. Add fresh mozzarella to the mix, and you might end up with a gloopy mess of half-melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out. This recipe from Get Cooking starts with a flavorful balsamic vinaigrette, before mozzarella and chickpeas are added. This mixture is set aside for 30 minutes, allowing for all the flavors to mingle. At this point, you could serve this with some crusty bread and be done.

But the pasta and arugula add an interesting twist. Once the pasta is cooked and drained, it is added to the bowl, and arugula is folded in a handful at a time. After a few seconds, the arugula wilts from the heat of the pasta—or, I should say that it slightly wilts, as the arugula manages to keep some of its crunchy, peppery integrity. At this point, the dish is ready to go, and can be served at once. But you can also set it aside and let it come to room temperature, where it functions as something of an amazing pasta salad.

Adapted from Mollie Katzen's Get Cooking

Recipe Details

Pasta Shells with Chickpeas and Arugula Recipe

Active 30 mins
Total 60 mins
Serves 3 to 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup balsamic vinegar

  • 1 garlic clove, minced

  • 3/4 teaspoon kosher salt, plus more for the pasta water

  • Black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/4 cup olive oil

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/2 pound fresh mozzarella, chopped into 1/4-inch pieces

  • 1/2 pound pasta shells

  • 1/4 cup grated Parmesan cheese

  • 2 cups chopped arugula

Directions

  1. In a large bowl, whisk together vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil. Add chickpeas and mozzarella. Toss well. Cover bowl with plastic wrap and set aside at room temperature for at least 30 minutes.

  2. Bring a large pot of water to a boil. Add a tablespoon of salt and pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander.

  3. Toss pasta in large bowl with mozzarella and chickpeas. Add a handful of arugula a sprinkling of parmesan and stir. Continue this process until all of arugula and most of parmesan has been added. Arugula will wilt slightly due to warm pasta. Season to taste with more salt and pepper, if needed. Divide pasta between four large bowls, and sprinkle with remaining grated Parmesan. This pasta is great warm, but also works at room temperature.

Nutrition Facts (per serving)
619Calories
28gFat
66gCarbs
25gProtein
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories619
% Daily Value*
Total Fat 28g36%
Saturated Fat 9g46%
Cholesterol 42mg14%
Sodium 1019mg44%
Total Carbohydrate 66g24%
Dietary Fiber 7g25%
Total Sugars 8g
Protein 25g
Vitamin C 3mg13%
Calcium 358mg28%
Iron 5mg25%
Potassium 424mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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