Monday

Pasta with chickpea and garlic sauce (recipe in the comments from November 28, 2008)
Steamed broccoli rabe and lemon

Hot tea
English toffee
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As we commented the first time we made this, the sauce is creamy without the cream. I still find the outcome amazing. How does this get so rich seeming without any fat other than the oil you saute the garlic in??? The chickpea is amazing. I love the freshness of this dish and I think you may notice a subtle shift as we move into February. We still make warming meals, as we are still in the depths of winter, but I think many of them look forward to spring. The grape tomatoes and lemon in this forecast warmer days to come. This is a promise we're most focused on here in Buffalo right now! That said, it was sunny and in the upper 30s again today. How sweet.

Prep Notes
Difficulty: Moderate
Chopping: Garlic (crushed and minced), grape tomatoes, parsley, broccoli rabe
Time: 35 minutes
Make ahead: You can make the sauce ahead and toss over freshly cooked pasta.

Reaction
J: "This is always startlingly good."
M: "Surprisingly hearty!"