Chickpea short pasta
If there is a time gap between boiling the pasta and using it, coating it with olive oil will prevent it from sticking together. Cutting the penne to about the same size as the chickpeas will improve the overall texture. Removing the skins from the chickpeas before adding them to the pot will make them even tastier. Prepare plenty of soup and add more as needed.
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
-
- Penne
- 150g
-
-
Olive
Oil for Penne
Aldoino Extra Virgin - 1 tablespoon
-
Olive
Oil for Penne
-
- . Use pre-boiled chickpeas
- 300g
-
-
Olive
Oil for Garlic
Aldoino Extra Virgin
- A little
-
Olive
Oil for Garlic
-
- Minced garlic
- 1/2 tbsp
-
- bacon
- 80g
-
- Broad
- 80cc
-
- Vegetable soup
- About 300cc
-
- salt
- A little
-
- White pepper
- A little
-
- Italian parsley for garnish
- A little
-
- Parmesan cheese For finishing with
- A little
-
-
Olive Oil
for
Ardoino Extra Virgin
- A little
-
Olive Oil
for
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