Chickpea short pasta
If there will be a while between boiling the pasta and using it, drizzle olive oil on it to prevent it from sticking. Cutting the penne into pieces the same size as the chickpeas will improve the overall texture. The chickpeas taste even better if you remove their skins before adding them to the pot. It's a good idea to prepare a generous amount of soup and add more as you go.
Soak the chickpeas for 12 hours, add salt and aromatic vegetables (carrots, celery, onions, etc.) to the soaking water, and simmer for 1 hour. You will need about 80cc of the cooking liquid, so set it aside
Boil the penne in 1% salted water for 13 minutes, then drain in a colander. Cut into 1.5cm pieces and toss with olive oil
Put olive oil and chopped garlic in a pot and heat. When the aroma comes out, add the chopped bacon and fry slowly
Once everything is well combined, add the chickpeas, chickpea cooking liquid and broth and simmer
After about 10 minutes, add the penne from [2] and add vegetable broth as needed to keep it covered in the sauce
Add salt and white pepper to taste. Remove from heat and serve in a serving dish. Finish by sprinkling Italian parsley, Parmesan cheese, and olive oil
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- Penne
- 150g
-
-
Olive oil
for penne
Ardoino extra virgin - 1 tablespoon
-
Olive oil
for penne
-
- Use pre-boiled chickpeas
- 300g
-
-
Olive
oil for
garlic Arduino Extra Virgin
- A little
-
Olive
oil for
-
- Chop garlic
- 1/2 tbsp
-
- bacon
- 80g
-
- Broad
- 80cc
-
- Vegetable soup
- About 300cc
-
- salt
- A little
-
- White pepper
- A little
-
- Italian parsley finish
- A little
-
- For finishing parmesan cheese
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
