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Pasta and ChickPeas

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2

INGREDIENTS PER 2 PEOPLE

Pasta conchiglie, 7 Oz
Organic chickpeas (1 can), 7 Oz
Intense extra virgin olive oil, 2 Tablespoons
Garlic,1 Clove
Rosemary
Salt

PROCEDURE

You can prepare this recipe with fresh slow cooked or even canned chickpeas.
I obtained a good results with a can of chickpeas as well.

Bring salty water to a boil in a pasta pot.

Take the chickpeas out of the can, wash under fresh water, then take 3 tablespoons of washed chickpeas and put them apart in a bowl.
Mix the rest of the chickpeas with salt, extra virgin olive oil, 2 tbs of hot water and the garlic, blend and add same more water to adjust the consistency.

Add the pasta to the boiling water and cook until it is “al dente”, then drain the pasta.
Add the chickpeas cream and the whole set aside to the pasta, stir quickly to combine, finish with more extra virgin olive oil and flowered rosemary.
Serve immediately

Thanks to: Kitties Kitchen

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