Quadretti 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.
- 2Add salt and a tiny bit of dried chilli.
- 3Rinse a can of garbanzo beans.
- 4Once the vegetables are super soft, put in the beans and some homemade chicken broth just to cover.
- 5After 15 minutes, fish out the rosemary.
- 6Blend until smooth.
- 7Pour the mix back into the pot, add a big handful of freshly grated parmesan.
- 8Add a couple of drops of vinegar or lemon juice.
- 9Cook the pasta and reserve some of the pasta liquid.
- 10Drain the pasta and add it to the sauce.
- 11Add a little bit of pasta water.
- 12Plate up.
- 13Finish it with some fresh chives, a little bit more parmesan and a little bit of finishing olive oil.
Ingredients
- 1 bag quadretti pasta
- 1 can garbanzo beans
- 0.5 unit 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 vinegar or lemon juice
- 1 small handful fresh chives
- 1 tablespoon finishing olive oil
Equipment
blendersaucepanstrainer
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