Tuoni E Lampo Thunder And Lightning
Recipe: #36898
May 07, 2021
Categories: Beans, Chickpeas/Garbanzo, Orecchiette Italian, Vegetarian, more
"Chickpea and pasta lent dish"
Ingredients
Nutritional
- Serving Size: 1 (572.9 g)
- Calories 396.7
- Total Fat - 19 g
- Saturated Fat - 7.9 g
- Cholesterol - 32.6 mg
- Sodium - 597.1 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 7.8 g
- Sugars - 3.8 g
- Protein - 16.3 g
- Calcium - 375.1 mg
- Iron - 1.9 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add orecchiette to pot of boiling, salted water and cook until al dente (about 12 minutes.)
Step 2
While that is boiling, cook garlic and chickpeas in olive oil over high heat.
Step 3
Stir until the chickpeas begin to pop. Add sage, broth and pepper.
Step 4
Continue to cook over high heat until the broth reduces a bit and becomes syrupy (about 5 minutes.)
Step 5
Drain pasta well.
Step 6
Put butter in a large warm bowl and add pasta.
Step 7
Toss.
Step 8
Add chickpeas and broth to bowl and stir well.
Step 9
Add 1/2 cup cheese and salt to taste.
Step 10
Mix gently.
Step 11
Drizzle with extra-virgin olive oil, if desired, and dust with extra cheese.
Tips
No special items needed.