Spigarello Riccia and Banza Rotini with Garlic, Lemon, and Parmigiano

Spigarello Riccia and Banza Rotini

Tender stems and wilted leaves give the pasta contrasting textures. Garlic, lemon, and Parmigiano balance the greens’ gentle bitterness without burying their flavor.

Ingredients

• 12 oz Banza chickpea rotini, labeled gluten-free
• 1 lb spigarello riccia
• 1 tbsp ghee
• 4 cloves garlic, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice, plus more to taste
• 2 oz Parmigiano Reggiano, finely grated, divided
• 1/2 cup loosely packed flat-leaf parsley leaves, roughly chopped
• to taste kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Wash the spigarello thoroughly. Discard woody stem ends, slice tender stems into 1/2-inch pieces, and cut the leaves into broad ribbons.
2. Heat the ghee in a wide, deep skillet over medium heat. Add the garlic and cook for 1–2 minutes, stirring, until fragrant and just beginning to turn pale gold. Transfer the garlic to a small plate, leaving the fat in the pan.
3. Add the spigarello stems and a pinch of salt to the skillet. Sauté for 2–3 minutes, then add the leaves in batches. Add 1/4 cup water, cover, and cook for 3–5 minutes, until the stems are tender and the leaves have softened. Uncover and let excess moisture evaporate.
4. Meanwhile, cook the rotini according to its package directions, tasting early so it stays firm enough to toss. Reserve 1 cup cooking water, then drain without rinsing.
5. Add the rotini, garlic, and 1/4 cup reserved cooking water to the greens. Toss gently over medium-low heat for 30–60 seconds, just until the pasta is coated and the liquid lightly clings to the spirals.
6. Remove the skillet from the heat. Add the olive oil, lemon zest, lemon juice, half the Parmigiano, and half the parsley. Toss gently, adding cooking water a tablespoon at a time if needed for a glossy rather than sticky coating.
7. Taste for salt, lemon, and black pepper. Serve immediately with the remaining Parmigiano and parsley scattered over the top.

Notes

• Spigarello stems vary in tenderness: peel thicker tender stems and discard any that remain fibrous when bent or cut.
• Chickpea pasta can soften quickly, and its cooking water can be quite thick. Use small additions; hot plain water will loosen an overly sticky sauce.
• For a vegetarian version, use a vegetarian-rennet Parmesan-style hard cheese.

Overall Timing / Workflow

Preparing the greens before draining the pasta lets the rotini go straight into the skillet without sitting or overcooking.

Instructions

1. 0:00 — Put the pasta water on to boil; wash and cut the spigarello, slice the garlic, grate the cheese, and prepare the parsley and lemon.
2. 0:15 — Cook the garlic, then sauté and briefly steam the greens.
3. 0:20 — Start the rotini, adjusting to the package cooking time. Keep the cooked greens warm over low heat.
4. 0:30–0:35 — Reserve cooking water, drain the pasta, and toss everything together. Finish off heat and serve immediately.

Plating

Shallow bowls show off the generous greens and keep the light sauce close to the pasta.

Instructions

1. Divide the pasta among four warm shallow bowls, distributing the spigarello evenly rather than leaving it beneath the rotini.
2. Finish with the reserved parsley and Parmigiano, plus a few grinds of black pepper. Keep the coating glossy, with no pool of liquid in the bowl.

Leftover Path

Gentle reheating with a splash of water loosens the sauce without further breaking down the chickpea pasta.

Instructions

1. Refrigerate leftovers in an airtight container within 2 hours and use within 3 days.
2. Reheat in a covered skillet over low heat with 1–2 tablespoons water per serving, folding gently until hot throughout.
3. Refresh with a little lemon juice and parsley after reheating. Avoid prolonged simmering, which can make the rotini fragile.