Chick Peas and Beet Greens Pasta

Chick Peas and Beet Greens Pasta
Serves 2
I have a general dislike for the chickpea, however I recently found these amazing Italian chickpeas from the Mecca of all good things Italian: the Italian Food Center in the Chelsea Market. The chickpeas have a cryovac - like packaging where all the air has been sucked out of the package and the plastic sticks to it like jeans on a 14-year-old mother. These have a wonderful toasty flavor, something almost invisible in the average chickpea! I simmered them in some water for an hour or so before using them and without soaking them beforehand. You can also use canned chickpeas

3 cups extra short ziti or whichever pasta you choose
2 tablespoons extra virgin olive oil
1 large clove garlic, sliced
1/2 onion, sliced
1 pinch red pepper flakes
1/4 cup fresh shelled peas or frozen
1/2 cup chickpeas
1/4 cup dry white wine
3 loosely packed cups beet greens
juice of one lemon
5 large basil leaves, minced
salt and pepper to taste
very fine extra virgin olive oil, optional but recommended

Boil the pasta in salted water until very al dente, or just a bit undercooked. Before draining it, reserve one cup of the cooking liquid, set aside, and drain pasta.

Meanwhile, heat olive oil in a medium saucepot over medium low heat. Add onions, sauté until they begin to turn translucent (about 3 minutes), add garlic and sauté until the edges are tinged light brown. Add red pepper flakes, peas, chickpeas, and white wine. Crank the heat to high and simmer until the liquid is reduced by half, (about 3 minutes).

Add the beet greens, 1/2 cup of the pasta water and the cooked pasta. Simmer on high until greens are wilted and pasta is heated through. Stir in the basil and lemon juice. Season to taste with salt and pepper, drizzle generously with fine extra virgin olive oil.