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Sauté half an onion, two cloves of garlic and a sprig of rosemary on medium heat for about 10 minutes.
Add salt and a tiny bit of dried chilli.
Rinse a can of garbanzo beans.
Once the vegetables are super soft, put in the beans and some homemade chicken broth just to cover.
After 15 minutes, fish out the rosemary.
Blend until smooth.
Pour the mix back into the pot, add a big handful of freshly grated parmesan.
Add a couple of drops of vinegar or lemon juice.
Cook the pasta and reserve some of the pasta liquid.
Drain the pasta and add it to the sauce.
Add a little bit of pasta water.
Plate up.
Finish it with some fresh chives, a little bit more parmesan and a little bit of finishing olive oil.