Pasta with chickpeas and chestnuts
by
131 recipes
Pasta and chickpeas
ingredients
servings
2
Chickpeas
200 grams
Semolina pasta
100 grams
Tomato pulp
200 grams
Garlic
1 wedge
Fresh rosemary
2 sprigs
Extra virgin olive oil
1 spoon
Vegetable broth
to taste
Iodized salt
to taste
first courses from Italy
Pasta and chickpeas
Pasta and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic Italian cuisine with taste and genuineness. I prepare it like that, and you?
preparation
step 1
First, I put the garlic clove in a non-stick pot along with the evo oil and lightly stuff it, then wrap it with half a glass of lukewarm water and add the tomato pulp and boiled chickpeas
step 2
After tasting for a couple of minutes with the vegetable broth, adjusting me with the amount by calculating that I will have to cook the pasta, and then pull it slightly by baking on medium high heat for about 5 to 10 minutes
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step 3
Once the sauce is withdrawn slightly salt salt and take a portion of the chickpea and tomato sauce to make the cream more creamy, then add the dough (I usually use vermicelli, ditaloni, maltagliati or spaghetti broken)
step 4
At the end of the cooking (or when the pasta is half cooked for a smoother flavor) I add the fresh rosemary so I immediately serve my pasta and chickpeas accompanied by a crude olive oil (possibly flavored with chili)
step 5
Enjoy your meal!
