½ cup freshly grated parmesan cheese, plus more to top
½ cup sliced green olives (optional)
1 tbsp chopped capers
2 tbsp salted butter
Salt and pepper, to taste
Directions
Slice the Bimi® Baby Broccoli in half lengthwise. This will help the Bimi® cook quicker.
Cook the pasta in heavily salted water to al dente according to package directions. Reserve about 1 cup of the pasta water.
Meanwhile, heat a deep skillet over medium heat then add the olive oil. Once hot, add Bimi® and a pinch of salt and pepper and sauté for about 1 minute, then add the shallot and stir. Cover with a lid and continue to cook for about 5 minutes, stirring every minute or so. Add the garlic and sauté for another minute.
Add the chickpeas to the pan and sauté for another 2-3 minutes or until the chickpeas are warmed through.
Reduce the heat to medium-low and add the cooked pasta, parmesan, olives, capers, butter, and ½ cup of the reserved pasta water to start. Stir quickly, allowing the sauce to form from the pasta water, butter, and parmesan. If the pasta seems too dry, add another splash of pasta water until desired consistency is reached. Taste and add more salt and pepper if needed.
Serve with freshly grated parmesan and freshly cracked black pepper and enjoy!
