Pasta with chickpea sauce
6 servings
180 minutes
Pasta with chickpea sauce is a delicate blend of Mediterranean culinary traditions and modern gastronomy. Chickpeas, known for their nutritional properties, give the dish a rich nutty flavor and creamy texture that envelops each farfalle. The mild heat of red pepper and the aroma of rosemary create a balance between depth of flavor and freshness, while garlic adds zest. This dish is perfect for a cozy family dinner or a romantic evening, offering a gastronomic journey to the warm regions of Europe. It combines simplicity in preparation with rich taste that can surprise even the most demanding gourmets. Garnished with parsley and drizzled with olive oil, this pasta becomes not only delicious but also aesthetically appealing. Its softness and richness make it an ideal choice for lovers of hearty and healthy dishes.
1
In a large pot, cover the peas with lightly salted water so that the water is 3 cm above them. Add unpeeled garlic, onion, and rosemary. Cover with a lid and bring to a boil over high heat. Reduce the heat and continue to cook for 2 hours, occasionally adding water until the peas are soft.
- Peas: 300 g
- Garlic: 3 cloves
- Onion: 1 head
- Rosemary: 3 stems
- Salt: to taste
2
Chickpeas can be cooked in a pressure cooker at low pressure for 30 minutes.
3
Remove the onion, garlic, rosemary and strain the broth separately from the peas.
4
In a small skillet over medium heat, sauté garlic and red pepper flakes in olive oil for 3 minutes, stirring constantly until the garlic turns golden. Add 3 cups of chickpeas and 3 cups of broth, bring to a boil. Remove from heat and blend until smooth. Gently fold in the remaining chickpeas with a wooden spoon, being careful not to break them. Add salt and pepper to taste.
- Garlic: 3 cloves
- Red pepper flakes: 0.5 teaspoon
- Extra virgin olive oil: 3 tablespoons
- Chickpeas: 350 g
- Salt: to taste
- Ground black pepper: to taste
5
Boil the pasta in salted boiling water, but do not cook it to al dente. Drain most of the water, leaving 1 cup for the sauce. Return the pasta to the pot, add pea sauce and ¼ cup of the water left from cooking the pasta.
- Farfalle pasta (butterflies): 450 g
- Salt: to taste
- Chickpeas: 350 g
6
Bring to a boil over medium heat, stirring constantly for 3 minutes until the pasta is al dente and the sauce thickens and fully combines with the pasta. Add a bit more of the water left from cooking the pasta. Remove from heat, mix with chopped parsley, and drizzle with olive oil. Add salt and pepper to taste.
- Farfalle pasta (butterflies): 450 g
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 20 g
- Extra virgin olive oil: 3 tablespoons
7
Spoon the pasta onto the plates and garnish with parsley.
- Chopped parsley: 20 g