Pasta E Ceci
Ingredients
Recipe by Janine Bruno. This delicious and nutritious pasta dish is authentic Italian cooking at home made easy. Our favorite thing about it? The way the chickpeas nestle inside the Chiocciole for the perfect bite every time!
Instructions
1. Heat the Bionaturae Extra Virgin Olive Oil on medium low flame. After 30 seconds or so, add in your grated garlic and diced onion.
2. After 3-5 minutes ( until the onion becomes translucent) add in the Jovial Chickpeas including the liquid. Stir for 2 minutes.
3. Add the Bionaturae Strained Tomatoes, 4 cups of water, rosemary, bay leaves, black pepper, and 1 teaspoon of the salt.
4. Cover and simmer on low for 20 minutes.
5. Remove 1 cup of the chickpea liquid, add to a bowl and blend with an immersion blender.
6. Add in the other teaspoon of salt and your Bionaturae Chiocciole Pasta and cook according to the package on medium low heat. Stir occasionally
7. After the Bionaturae Chiocciole Pasta is cooked, remove the bay leaves and rosemary stem, add the pureed chickpea paste and stir in the Parmigiano Reggiano.
8. Serve with a swirl of Bionaturae Extra Virgin Olive Oil and more Parmigiano Reggiano grated on top.