Pasta with Chickpea Sauce
Pasta and Pizza | European cuisine
⏳ Time
3 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Pasta with Chickpea Sauce
Ingredients
- Chickpea - 12.3 oz
- Onion - 1 head
- Garlic - 3 cloves
- Rosemary - 3 sprigs
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 3 tablespoons
- Chili Flakes - ½ teaspoon
- Pea shoots - 10.6 oz
- Green Tagliatelle Pasta - 15.9 oz
- Chopped Sage Leaves - 0.7 oz
Step by Step guide
Step 1
In a large pot, cover the peas with lightly salted water so that the water is about 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 chickpeas are soft.
Step 2
Chickpeas can also be cooked in a pressure cooker at low pressure for 30 minutes.
Step 3
Remove the onion, garlic, and rosemary, and strain the broth separately from the peas.
Step 4
In a small skillet over medium heat, sauté the 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 without breaking them. Add salt and pepper to taste.
Step 5
In a pot of boiling salted water, cook the pasta but do not let it reach al dente. Drain most of the water, leaving 1 cup for the sauce. Return the pasta to the pot, add the pea sauce and ¼ cup of the reserved pasta water.
Step 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 little more of the reserved pasta water if needed. Remove from heat, stir in the chopped parsley, and drizzle with olive oil. Add salt and pepper to taste.
Step 7
Spoon the pasta onto plates and garnish with parsley.
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