When I came across the recipe for Penne with Chickpeas and Rosemary in Scott Conant’s New Italian Cooking cookbook….I knew I had a winner.
Just a few healthy ingredients; cooked up in minutes…this pasta is perfect for a weeknight meal.
Pasta with Chickpeas & Fresh Rosemary
(adapted from Scott Conant)
1/4 cup olive oil
1 Tbs chopped fresh rosemary
1 can chickpeas (15 ounces)
1 can tomatoes, chopped (about 4 tomatoes)
1 cup chicken broth
crushed red pepper
1 lb pasta
Heat olive oil in a saute pan. Add rosemary and heat until fragrant. Add the chickpeas with their liquid, the chopped tomatoes, chicken broth and crushed pepper. Cook until the chickpeas are heated through.
Puree half of the pan's contents in a food processor and return puree to pan. Season with salt.
Meanwhile, cook pasta in boiling salted water until about 3/4 of the way cooked. Reserve approximately 1 cup of the pasta cooking liquid. Toss the drained pasta with the chickpeas. Turn the heat up to medium-high and cook tossing until the pasta is well coated and cooked to al dente. Add reserved pasta liquid to thin the sauce if necessary.
Serve pasta with grated Parmigiano-Reggiano.
***I'm submitting this to Presto Pasta Nights hosted this week by Tandy over at Lavendar & Lime...stop by on Friday to check out all the delicious pasta dishes***