1/4 cup butter
1 1/2 teaspoons grated lime zest
1 pinch crushed lemon zest
1 pinch salt
1/2 cup packed light brown sugar
4 eggs
1 cup white sugar
1 1/2 cups chopped pecans
2 cups pecans
1 1/2 cups cooked chickpeas
1 1/2 cups warm water
tea-inspired fruit/vegetable salad dressing (optional)
Prepare as directed on packet. Heat butter in a small saucepan over medium heat. Add lime zest, lemon zest, salt, brown sugar, eggs, 1 cup pecans, pecans and chickpeas; mix together. Stir constantly until mixture disappears from sides of bowl.
Pour in light brown sugar and pecans. Heat through, stirring frequently, about 5 minutes. Cover bowl, remove from heat and let stand for 15 minutes. Stir in reserved sauce. Return pasta to heat, stir to dissolve and let simmer about 10 minutes; add fruit/vegetable salad dressing if desired. Cook about 10 minutes less, kneading, until pasta is lightly al dente.
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