Sort ingredients
finding.patrick
QR Code
Listen
Pdf
In a medium pan, sauté half an onion, two cloves of garlic, and a sprig of rosemary over medium heat for about 10 minutes.
Season with a pinch of salt and a small amount of dried chili.
Rinse a can of chickpeas and add them to the pot once the vegetables are very soft.
Pour in enough homemade chicken broth to just cover the ingredients.
After 15 minutes, remove the rosemary and transfer the mixture to a blender.
Blend until smooth, then return the mixture to the pot.
Stir in a generous handful of freshly grated parmesan and a few drops of vinegar or lemon juice.
Cook the pasta according to package instructions and reserve some of the pasta cooking water.
Add the cooked pasta directly into the sauce along with a bit of the reserved pasta water.
Serve the dish topped with fresh chives, a sprinkle of parmesan, and a drizzle of olive oil.