Pasta and chickpeas

By GialloZafferano · 40 min

Ingredients

Instructions

1. Finely chop the shallot and soften it in a pot with a splash of olive oil.
2. Add a few sage leaves to scent the base, then stir in the tomato paste and mix well.
3. Add the drained chickpeas, cover with just enough water, and season with salt and pepper.
4. Cover and cook over low heat for about 20 minutes.
5. Scoop out some chickpeas with a little of their cooking liquid into a cup and set aside. Pour the ditalini into the pot, keeping them just covered by liquid, adding more hot water if needed.
6. Cook the pasta for the time on the package, stirring now and then.
7. Blend the set-aside chickpeas with an immersion blender until creamy.
8. When the pasta is cooked, stir the chickpea cream into the pot and mix well.
9. Turn off the heat, then stir in a generous amount of olive oil and the grated Grana Padano.
10. Serve right away, topped with a drizzle of olive oil, a grind of pepper and a few sage leaves.

Summarized from GialloZafferano's video. Watch it for the details.

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