Pasta and Chickpeas

To prepare the pasta and chickpeas, start with the sofrito: you will need first of all a carrot, celery, an onion, and a garlic clove 1. Wash the vegetables and finely chop the carrot 2, the celery 3,

the onion. Also finely chop the rosemary, and set all the ingredients aside 4. In a pan with some oil, add the onion, let it brown, then add the celery 5 and the carrot 6, and let them soften for a few minutes,

then add the garlic clove and let it flavor 7, stirring occasionally so as not to burn the sofrito 8. Add the pancetta rind 9,

and cut the rest of the pancetta into small strips 10. Transfer them to the pan 11, add the chopped rosemary 12 and let it sauté for a few minutes.

Deglaze with the white wine 13, season with salt and pepper 14 and add the chickpeas to the pan 15.

Add the tomato sauce 16, let it simmer on low heat for at least 15 minutes, then add the tomato paste 17 and dilute with a ladle of water 18.

Then remove the pancetta rind and the garlic clove 19, take about a third of the chickpeas 20 and put them in the blender 21.

Blend until you get a creamy consistency 22; meanwhile, bring a pot of salted water to a boil, throw in the pasta 23 and cook it al dente. Put the cream obtained together with the sofrito in the pan 24,

Drain the pasta al dente, add it to the pan 25 and stir well mixing everything together 26, so that the pasta blends well with all the ingredients: your pasta and chickpeas is ready to be enjoyed 27!