Pasta with Chickpea Cream Sauce
Directions
- 1Sauté half an onion, two cloves of garlic, and a sprig of rosemary on medium heat for about 10 minutes. Season with salt and dried chilli.
- 2Rinse a can of garbanzo beans.
- 3Once the vegetables are super soft, put in the beans and homemade chicken broth to cover. Cook for 15 minutes.
- 4Remove the rosemary.
- 5Blend the mixture until smooth.
- 6Pour the mixture back into the pot, add parmesan cheese, and stir.
- 7Add a couple of drops of vinegar or lemon juice.
- 8Cook the pasta; reserve some pasta water.
- 9Drain the pasta and add it to the sauce with a little bit of pasta water.
- 10Serve and garnish with fresh chives, parmesan cheese, and olive oil.
Ingredients
- 1 bag quadretti pasta
- 1 can garbanzo beans
- 0.5 onion
- 2 cloves garlic
- 1 sprig rosemary
- 1 pinch salt
- 1 pinch dried chilli
- 1 cup homemade chicken broth
- 1 big handful parmesan cheese
- 2 drops lemon juice or vinegar
- 1 small handful fresh chives
- 1 tablespoon finishing olive oil
Equipment
blenderpotwooden spoonmeasuring cuptongs
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