We adapted this from a recipe one night when we found we were missing some of the intended ingredients. When I put it on the table Natalie peeked over the rim of the pot and says "Oh, Mom put cherry pits in the pasta!" I am not in the habit of serving my children inedible parts of produce, but we have been eating a lot of cherries so I guess she had cherries on the brain. Note - ceci bean is another name for garbanzo beans or chickpeas.
Ceci Bean or "Cherry Pit" Pasta
Yield: 4 LARGE servings
1 lb penne pasta
1/3 c extra-virgin olive oil
4 garlic cloves, chopped
1 spinner full spring greens – radish, turnip for example
1 can drained, rinsed garbanzo beans
1 T anchovy paste (available in a tube near the canned fish)
Pinch of red pepper flakes
2 large tomatoes, chopped
1 cup chopped fresh basil
2 T fresh lemon juice
1 ¼ c. grated Parmesan cheese, divided
Start salted water boiling, prep veggies, start pasta when water is ready.
Meanwhile, heat oil large skillet over medium-high heat. Add garlic, sauté 30 seconds. Add beans. Saute 30 seconds. Add greens, anchovies, and red pepper; sauté 5 minutes. Stir in ½ tsp salt. Add more oil if needed. Add tomatoes and ¼ cup basil. Stir in salt to taste (maybe ½ tsp?).
Drain pasta when done. add vegetable mixture and lemon juice to pasta; toss to coat. Transfer pasta to large bowl. Add remaining ¾ cup basil and ¾ cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.