Drain a can of chickpeas. Fry them with 1/4 cups of olive oil, 2 tsp of minced rosemary, and salt and pepper until nicely colored. Take out a spoonful for decoration later. Add minced garlic and shallots and cook until softened. Deglaze with some Madeira wine. Add 1/2 cups of sliced daikon, 1/2 cup of plain yogurt, 1/4 cups of heavy cream, and zest of a lemon. Simmer until slightly thickened. Season with more salt and pepper. Meanwhile cook 8oz of pasta until barely al dente and save a cup of pasta liquid. Add 8 oz baby spinach and the cooked pasta to the pan. Add pasta water as needed while mixing and tossing. Cool for about 2-3 more minutes. Turn off the heat and add grated parmigiano and mix and serve.
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