Pasta with chickpea cream sauce

30 mins
Serves 1
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Directions

  1. 1Roughly chop half of an onion.
  2. 2Roughly chop half of an onion.
  3. 3Roughly chop half of an onion.
  4. 4Smash and peel two whole cloves of garlic.
  5. 5Smash and peel two whole cloves of garlic.
  6. 6Smash and peel two whole cloves of garlic.
  7. 7Add the onion, olive oil, garlic, sprig of rosemary and a pinch of salt to a pot.
  8. 8Add the onion, olive oil, garlic, sprig of rosemary and a pinch of salt to a pot.
  9. 9Add the onion, olive oil, garlic, sprig of rosemary and a pinch of salt to a pot.
  10. 10Add the dried chili flakes to the pot.
  11. 11Add the dried chili flakes to the pot.
  12. 12Add the dried chili flakes to the pot.
  13. 13Cook until the onions and garlic are soft, about 10 minutes.
  14. 14Cook until the onions and garlic are soft, about 10 minutes.
  15. 15Cook until the onions and garlic are soft, about 10 minutes.
  16. 16Add the chickpeas to the pot.
  17. 17Add the chickpeas to the pot.
  18. 18Add the chickpeas to the pot.
  19. 19Bring to a boil and then simmer for about 20 minutes.
  20. 20Bring to a boil and then simmer for about 20 minutes.
  21. 21Bring to a boil and then simmer for about 20 minutes.
  22. 22Remove the rosemary from the pot after 20 minutes.
  23. 23Remove the rosemary from the pot after 20 minutes.
  24. 24Remove the rosemary from the pot after 20 minutes.
  25. 25Pour the mixture into a blender and blend on high until smooth.
  26. 26Pour the mixture into a blender and blend on high until smooth.
  27. 27Pour the mixture into a blender and blend on high until smooth.
  28. 28Pour the blended mixture back into a pan.
  29. 29Pour the blended mixture back into a pan.
  30. 30Pour the blended mixture back into a pan.
  31. 31Add pasta to boiling salted water.
  32. 32Add pasta to boiling salted water.
  33. 33Add pasta to boiling salted water.
  34. 34Add Parmigiano Reggiano to the sauce and mix well.
  35. 35Add Parmigiano Reggiano to the sauce and mix well.
  36. 36Add Parmigiano Reggiano to the sauce and mix well.
  37. 37Add a squeeze of lemon juice to the sauce.
  38. 38Add a squeeze of lemon juice to the sauce.
  39. 39Add a squeeze of lemon juice to the sauce.
  40. 40Transfer the pasta directly into the sauce using tongs.
  41. 41Transfer the pasta directly into the sauce using tongs.
  42. 42Transfer the pasta directly into the sauce using tongs.
  43. 43Mix the pasta with the sauce and finish cooking it directly in the sauce.
  44. 44Mix the pasta with the sauce and finish cooking it directly in the sauce.
  45. 45Mix the pasta with the sauce and finish cooking it directly in the sauce.
  46. 46Plate the pasta and finish with some of the sauce and a sprinkle of parsley.
  47. 47Plate the pasta and finish with some of the sauce and a sprinkle of parsley.
  48. 48Plate the pasta and finish with some of the sauce and a sprinkle of parsley.

Ingredients

  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • olive oil
  • olive oil
  • olive oil
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • chickpeas
  • chickpeas
  • chickpeas
  • dried chili flakes
  • dried chili flakes
  • dried chili flakes
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • lemon juice
  • lemon juice
  • lemon juice
  • tagliatelle
  • tagliatelle
  • tagliatelle

Equipment

knifepotchopping boardblenderpantongs

Tips

  • If you don't have chickpea broth, use chicken or vegetable stock.