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“Do you hate broccoli? You should try broccolini. It is similar to broccoli but more tender and mild in flavor. It is a hybrid vegetable of a cross between broccoli and Chinese kale. This salad can be served either warm or cold. Use any "tube" shaped pasta: penne, ziti, rigatoni, etc. (I like to use fresh pasta for this recipe.) Printed in our local natural foods' store flyer.”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta until al dente. Drain and set aside.
  2. Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
  3. Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
  4. In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
  5. Whisk together the dressing ingredients in a small non-reactive bowl.
  6. Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
  7. Squeeze the lemon juice over the salad and serve or cover and chill.
  8. *NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.

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