Fresh Garbanzo Beans and Smoked Salmon Pasta

Fresh Garbanzo Beans and Smoked Salmon Pasta

Last saturday, I took advantage of a sleep-in-less morning, and popped over to the Farmer’s Market. While I was there, I came across Still-in-the-pod Garbanzo beans, which of course, I had to buy. Until then, I’d never seen Fresh Garbanzo Beans before. When I got home, I did a little perusing in all my favorite inspiration haunts, but unfortunately – there wasn’t much to find. So I did a little fingerwalking with Google, and managed to get some ideas on how they should be prepped.

Shelling the Garbanzos

I had picked up – oh, I dunno, probably about two pounds. And after I had put away all my other farmer’s market goodies, I sat down with a big bowl, turned on an episode of House, and got to shelling. And Shelling. And Shelling. I did the full batch of Garbanzos, plus the couple pounds of fava beans I’d picked up, too. But don’t let those innocent looking shells on the Garbanzos fool you – those little buggers can be tough. But anyways, after all that effort, I was rewarded with about two cups of raw Garbanzo Beans. Of course, by this time it was pushing Midnight, and did I mention it was a sleep-in-less Saturday?

Shelled Garbanzo

So I rinsed them off, snapped a couple of pictures, blanched them, and then stuck them in the fridge to use later in the week. I had some vague idea of maybe making a fresh garbanzo hummus or something, but eventually I opted for this quick and easy pasta dish. I hadn’t actually wanted to make Pasta again ( we’ve been eating a fair amount recently) but Miss Thing specifically requested pasta…. Well, actually, what she requested was a thick, hearty, beefy gravy (like stroganoff) and pasta. But I told her in no uncertain terms that 80 degree weather is far too hot for such a hearty dish. So this was my attempt to kind of meet her half-way – something creamy, but a little on the lighter side.

Blanched Garbanzo garbanzo leek tomato parsley

And she absolutely loved it – except for the garbanzo beans, of course. But thats just her for ya. Mr. Man and I loved the garbanzos. Next time I’d probably add another tomato – since I think it really could have used a little more tomato – but I wanted to focus on the garbanzo beans, so I didn’t want to add too many flavors to compete with it. If you don’t have fresh garbanzo beans, I would recommend using sweet shelled peas or something like that, as opposed to using canned garbanzos – the flavor of a fresh garbanzo is really quite different than the canned ones. In fact, I liked the fresh ones a whole heck of a lot more than I do the canned type. I’ve never been much of a bean fan, probably because all I’ve ever really been exposed to are the canned and dried varieties – but all these fresh beans I’ve been trying lately are making a bean-eater out of me.

Leeks and Garbanzo

I only blanched the garbanzo beans for a minute or so – because they’re so teeny. I also opted to use a leek from this week’s FFTY box instead of an onion. Although, if you haven’t noticed by now – I’m usually pretty happy to swap out onions for leeks for shallots for onions depending on what I have on hand. Although their flavors are a little different, they’re similar enough that I’ve never really noticed too much of a difference. This is another one of my almost-vegetarian specials. One of the ways that I’m trying to cut back on buying non-local items, (and is probably contributing to the whole pasta-overload lately) is by taking a really strong and flavorful meat and using it in small doses to add a little protein and a lot of flavor to a dish. It’s definitely an easy way to make a little luxury item go a long way.

Detail Garbanzo Beans and Salmon Pasta

Ingredients:

  • 2 cups shelled, blanched, fresh Garbanzo Beans
  • 4 oz Smoked Salmon; cut in to thin ribbons
  • 1 lb Pasta
  • 1 leek; split lengthwise, cleaned, and thinly sliced
  • 1 tomato; diced
  • 3 cloves Garlic; minced
  • 1/2 cup Fresh Parsley; minced
  • 1/2 cup finely shredded Romano Cheese
  • 1/4 cup Heavy Cream
  • 2 tbs White Wine
  • 2 tbs Butter
  • Kosher Salt to taste

Method:

  • Bring a large pot of salted water to boil (the goal is to have the pasta cooked to al dente just as the sauce ingredients are ready)
  • While the pasta cooks, melt the butter in a large, heavy skillet over medium heat
  • Add the leeks and saute until begining to carmelize
  • Add the pasta to the pot of water to begin it cooking (Or atleast – this is when I started the pasta, YMMV depending on pasta shape)
  • Increase the heat and add the Garbanzo beans
  • Saute the garbanzo beans for a couple of minutes until beginning to brown
  • Add the garlic and the white wine to the garbanzo beans, cover and reduce heat to medium-low until liquid is absorbed (about 2 minutes)
  • Drain the pasta
  • Return pasta to warm cooking pot
  • Add the garbanzo beans, parsley, romano cheese, tomato, heavy cream and salmon to the pasta
  • Add Kosher Salt to taste
  • Toss to combine
  • Serve immediately

Side Garbanzo Beans and Salmon Pasta

10 Responses to “Fresh Garbanzo Beans and Smoked Salmon Pasta”

  1. My friends are giving us some homecured smoked salmon later today, and now I have a perfect recipe for it! I've recently seen the fresh garbanzos at the market as well – can't wait to try them.

  2. um, I didn't know garbanzo beans are green haha! The third photo down is gorgeous!

  3. just saw fresh garbanzos for the first time at my farmer's market this week – was intrigued but had no idea what to do..but this looks yummy!

  4. Allison – I'm so jealous, that sounds delicious!

    Katie – I didn't either! and Thanks! My favorite pic is probably the one with the two little garbanzos in the pod. <3 small and cute!

    Joanne – Definitely try them, their work intensive, but DELISH. Let me know how it turns out!

  5. [...] 3 Leeks – Cauliflower and Squash Rhubarb Curry and  Fresh Garbanzo Beans and Smoked Salmon Pasta [...]

  6. I am going to to this recipe using Al Dente Whole Wheat Fettuccine. Or maybe the Garlic Parsley Fettuccine. Have you had it? I cooks in just 3 minutes and tastes exactly like fresh, handmade pasta. check us out. http://www.aldentepasta.com or http://www.aldentecanoodler

  7. [...] found it impossible to walk away from fresh beans when I come across them. Fresh Fava and Garbanzo beans have both had a transformative experience on the way I look at beans. Dried beans are really [...]

  8. [...] to it for me? I’ve talked about my love affair with fresh beans before – (see here and here) so I couldn’t resist buying them even without knowing for sure what they are. Miss Thing and [...]

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