Lemony Pasta with Cauliflower, Chickpeas, and Arugula

Ingredients

• •6 tablespoons extra-virgin olive oil, divided
• •¼ cup drained capers, patted dry
• •1 pound cauliflower
• •2 cloves garlic
• •1 teaspoon kosher salt
• •½ teaspoon freshly ground black pepper
• •1 can chickpeas
• •¼ cup cold unsalted butter
• •8 ounces casarecce, gemelli, or other medium pasta
• •3 tablespoons fresh lemon juice
• •6 cups baby arugula

Cooking Instructions

1. 1.

   Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.

   3 min

2. 2.

   Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.

   12 min

3. 3.

   Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

   10 min

4. 4.

   Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.

   3 min

5. 5.

   Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.

   2 min