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pasta with chorizo, chickpeas and kale

5.0

(237)

cooking.nytimes.com
Your Recipes

Total: 30 minutes

Servings: 4

Cost: $2.97 /serving

Ingredients

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

Step 2

Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.

Step 3

Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.

Step 4

Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.

Step 5

Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

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