Ingredients
- 6 ounces dried orecchiette pasta
- 6 cups water,boiling
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 can (15 ounces)garbanzo beans,drained
- 1 ½ teaspoons sage
- ½ cup chicken broth
- ½ teaspoons coarsely cracked black pepper
- 1 tablespoons butter
- 4 ounces freshly grated parmigiano-reggiano
How to Make
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Step 1: Add orecchiette to pot of boiling, salted water and cook until al dente (about 12 minutes.)
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Step 2: While that is boiling, cook garlic and chickpeas in olive oil over high heat.
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Step 3: Stir until the chickpeas begin to pop. Add sage, broth and pepper.
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Step 4: Continue to cook over high heat until the broth reduces a bit and becomes syrupy (about 5 minutes.)
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Step 5: Drain pasta well.
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Step 6: Put butter in a large warm bowl and add pasta.
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Step 7: Toss.
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Step 8: Add chickpeas and broth to bowl and stir well.
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Step 9: Add 1/2 cup cheese and salt to taste.
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Step 10: Mix gently.
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Step 11: Drizzle with extra-virgin olive oil, if desired, and dust with extra cheese.
We hope you enjoy this recipe!
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