Creamy strozzapreti with roasted fennel, lemon and ricotta with paprika-crispy chickpeas

Name: Creamy strozzapreti with roasted fennel, lemon and ricotta with paprika-crispy chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: italiana contemporanea
Ingredients: 11.3 oz dried strozzapreti; 1 lb fennel bulb; 1 1/2 cups cooked chickpeas, drained; 3/4 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup shallot; 4 cloves garlic; 1 whole lemon; 3 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp fresh thyme leaves; 3/4 cup pasta cooking water; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley

An original, comforting pasta where roasted fennel brings gentle anise sweetness, ricotta and Parmesan create a silky sauce, and paprika chickpeas add a savory crisp contrast.

15 minPrep

30 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried strozzapreti (or pasta corta similar)
450 g fennel bulb (cut in wedges finos)
240 g cooked chickpeas, drained (well dry)
180 g ricotta cheese (whole or of leche whole)
50 g grated Parmesan cheese (more extra for servir if desired)
80 g shallot (chopped fina)
12 g garlic (2 cloves chopped and 2 whole)
1 unit lemon (2 tbsp de jugo)
45 ml olive oil (divided)
4 g smoked paprika (for the garbanzos)
2 g fresh thyme leaves (or 1/2 tsp dry)
180 ml pasta cooking water (approximate, as needed necesidad)
8 g salt (more for the agua of the pasta, to taste)
2 g black pepper (freshly ground)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

578 kcal

Calories

22 g

Protein

73 g

Carbs

21 g

Fat

8 g

Fiber

65 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220°C / 425°F. Place the fennel on a baking tray with the 2 whole garlic cloves, 1 1/2 tablespoons olive oil, the thyme, 1/2 teaspoon salt, and a pinch of black pepper. Toss well and roast for 20 to 22 minutes, until the fennel is tender and browned at the edges.
2
Meanwhile, dry the chickpeas very well with paper towels. Toss them with 1 tablespoon olive oil, the smoked paprika, 1/4 teaspoon salt, and a pinch of pepper. Spread them on another tray or on a free section of the same tray and roast at 220°C / 425°F for 18 to 20 minutes, stirring once, until crisp.
3
Bring a large pot of salted water to a boil. Cook the strozzapreti according to package timing until al dente. Reserve 180 ml / 3/4 cup of the pasta cooking water before draining the pasta.
4
In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the shallot and the 2 minced garlic cloves and cook for 2 to 3 minutes until softened and fragrant, without letting them brown too much.
5
Transfer the roasted fennel and roasted garlic to a board. Reserve about one quarter of the fennel for texture and chop the rest. Add the chopped fennel to the skillet along with the ricotta, Parmesan, lemon zest, and 30 ml / 2 tbsp lemon juice. Add 120 ml / 1/2 cup of the pasta cooking water and stir until a creamy sauce forms.
6
Add the drained strozzapreti to the skillet together with the reserved fennel. Toss over medium-low heat for 1 to 2 minutes, adding more pasta water as needed, until the sauce is silky and coats the pasta well. Adjust with the remaining salt and black pepper to taste.
7
Serve the pasta in shallow bowls and top with the crispy chickpeas and fresh parsley. Finish with extra Parmesan and a little more lemon zest if desired.
8
If you need to reheat it, do so gently in a skillet over low heat with a small splash of water for 2 to 3 minutes, without boiling, to keep the sauce creamy.

Chef tips

Drying the chickpeas thoroughly is the key to getting them crisp. For an even smoother sauce, you can blend half of the roasted fennel with the ricotta and pasta water before tossing with the pasta.

Substitutions

You can use orecchiette or fusilli instead of strozzapreti. Parmesan can be replaced with Pecorino for a sharper flavor. If you do not have shallot, use mild white onion. Parsley can be swapped for fresh dill for a more aromatic finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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