Sedanini 30-70 with chickpea cream with rosemary and pecorino
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For 4 people:
280 g of Sedanini spelled pasta '30 -70 '
250 + 50 g of boiled chickpeas (or canned chickpeas)
1 clove of garlic
3 branches of fresh rosemary
1 bay leaf
30 g of Pecorino Romano
Extra virgin olive oil
Heat a tablespoon of Extra virgin olive oil in a pan and brown a clove of garlic. Remove the garlic and add 250 g of chickpeas (if you use canned chickpeas, previously drain and rinse them). Cover with water and add rosemary and bay leaf. Allow to flavour, then continue cooking for 5 minutes before removing the aromatic herbs. Blend everything with an immersion mixer until you get a smooth cream.
Cook the sedanini in plenty of lightly salted water, drain and sauté them in a pan with the chickpea cream. Add the remaining whole chickpeas.
Divide the portions into plates and season with a little Extra virgin olive oil, black pepper and flakes of Pecorino Romano. Garnish with a few pinches of rosemary.
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