Pappardelle with Crispy Rosemary Chickpeas

This easy and delicious meal is packed with flavor thanks to homemade rosemary and garlic infused olive oil. The chickpeas roast until crisp in the flavorful oil and are then served on top of perfectly cooked pasta. We love thick ribbons of pappardelle, but fettuccine or linguine would also work well. 

Pappardelle with Crispy Rosemary Chickpeas

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 45 minutes
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  • 6 oz pappardelle nests
  • 1 (15 oz) can chickpeas drained, rinsed, and dried thoroughly 
  • 3 tbsp olive oil
  • 2 garlic cloves, sliced 
  • 1 large sprig rosemary 
  • 2 tbsp minced parsley


1) Place 6 oz pappardelle nests and 2 tsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. 

Suvie Starch Cooker Settings

Pasta, 3 cups, 10 minutes 

2) Meanwhile, stir together 1 can chickpeas (ensuring chickpeas are very dry), 3 tbsp olive oil, 2 sliced garlic cloves, ½ tsp salt, and 1 large sprig rosemary. Place pan in the bottom zone of Suvie, input settings and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 20 minutes

Top Zone: None

3) After cooking, drain pasta. Divide pasta between shallow bowls. Remove rosemary sprig and transfer to a cutting board. Remove leaves and mince. Spoon chickpeas and garlic oil over each serving of pasta. Sprinkle on minced rosemary leaves and 2 tbsp minced parsley.


Nutritional Information per serving (2 servings per recipe): Calories 680, Total Fat 26g, Total Carbohydrates 92g, Total Sodium 610mg, Total Protein 20g.

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1 year ago

Is the pasta you use dry or fresh?