Creamy pasta and chickpeas

Name: Creamy pasta and chickpeas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: Ditalini 1 ¼ cup; Precooked chickpeas (drained weight) 2 cups; Shallot 1; Tomato paste 1 spoonful; Sage to taste; Water to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese (to grate) 2.5 oz; Extra virgin olive oil to taste

it es br de fr

Lactose Free

Difficulty: Easy
Prep time: 5 min
Cook time: 35 min
Serving: 4 persone
Cost: Low

PRESENTATION

Pasta and chickpeas is a rustic and genuine comfort food to share with the whole family... even in this appetizing version: creamy pasta and chickpeas! An equally simple and nutritious first course but with an extra creamy touch, as part of the legumes is blended and mixed with the rest of the ingredients at the end of cooking. This way you will obtain a soft and velvety texture, thanks also to the starch released by the pasta which is cooked in the same pot as the chickpeas. Moreover, the process of stirring with oil and grated cheese cannot be missed, ensuring you a creamy pasta and chickpeas that couldn't be creamier!

Also try these other versions, each more delicious than the last:

INGREDIENTS

Ditalini 1 ¼ cup (250 g)

Precooked chickpeas 2 cups (500 g) - (drained weight)

Shallot 1

Tomato paste 1 spoonful

Sage to taste

Water to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For Creaming: Grana Padano PDO cheese 2.5 oz (70 g) - (to grate); Extra virgin olive oil to taste

Preparation

How to prepare Creamy pasta and chickpeas

To make the creamy pasta and chickpeas, first finely chop the shallot 1 and sauté it with a splash of oil in a pot 2. When the shallot is softened, scent the base with a few sage leaves 3.

Add the tomato paste 4 and mix well 5. At this point, add the drained chickpeas 6.

Cover with just enough water 7, salt and pepper 8, then cover with the lid and cook over low heat for about 20 minutes 9.

After this time, take a portion of the chickpeas 10 and transfer them into a cup along with some of their cooking liquid. Set aside temporarily and pour the pasta into the pot 11: check that they are just covered by the liquid and add more water if necessary, preferably hot 12. Cook the pasta for the time indicated on the package, stirring occasionally.

In the meantime, take back the chickpeas you set aside and blend them with an immersion blender to turn them into a cream 13. After the pasta's cooking time, pour the chickpea cream into the pot 14 and mix well to combine it 15.

Now turn off the heat and stir with a generous amount of oil 16 and the grated Grana Padano DOP 17. Mix everything and serve your creamy pasta and chickpeas immediately, finishing the dishes with a drizzle of raw oil, a grind of pepper, and a few sage leaves 18!

Storage

It is recommended to consume the creamy pasta and chickpeas immediately after preparation; otherwise, it will tend to thicken quickly.

If necessary, you can store it in the refrigerator for 2 days and reheat it with a little added water.

Advice

We chose to cook the pre-cooked chickpeas for about twenty minutes because this way they will be well-flavored and become even more tender: however, if you are in a hurry, you can reduce the cooking time and just wait for the first boil before adding the pasta.

For a stronger flavor, you can replace the shallot with a clove of garlic.

Season the creamy pasta and chickpeas with spices to your liking, such as curry, cumin, or freshly grated ginger!

For the translation of some texts, artificial intelligence tools may have been used.