Portuguese Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 ounces sliced almonds
• 1/2 teaspoon garlic powder
• 1/8 teaspoon dried basil
• 8 ounces cavatelli
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (15 ounce) can chickpeas beans, drained
• 1 bell pepper, died
• 8 ounces fresh babybella mushrooms, sliced
• 1 (14 ounce) can diced tomatoes
• 1 (10 3/4 ounce) can mild rotel tomatoes
• 3/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 8 ounces fresh mozzarella cheese, cubed
• 6 -8 large fresh basil leaves, torn into pieces

Recipe

• 1 preheat oven to 350 degrees.
• 2 place almonds, garlic powder, and dried basil in a food processor and pulse until fine crumbs form; set aside.
• 3 cook pasta according to package directions; drain, rinse and set aside.
• 4 heat olive oil in large skillet over medium high heat; add onions and saute three minutes.
• 5 add the garlic and chickpeas; continue to cook, stirring frequently, until most of the moisture has evaporated and chickpeas start to crisp and brown.
• 6 add green pepper and mushrooms; saute 2-3 minutes.
• 7 add both cans of tomatoes, salt and pepper; lower heat slightly and simmer for 5 minutes, until slightly reduced.
• 8 in a large bowl, combine pasta and sauce; add torn basil leaves and cubed mozzarella.
• 9 toss all ingredients to coat pasta; pour into large greased casserole dish (at least 9x13 or two smaller dishes).
• 10 sprinkle ground almond mixture over all; bake uncovered at 350 degrees for 15-20 minutes.