PASTA AND CHICKPEAS

Pasta and chickpeas with OLIO DI ROMA PGI Pasta and chickpeas with OLIO DI ROMA PGI

Ingredients

  • 500 g pre-cooked chickpeas
  • 200 g pipe rigate pasta
  • onion, garlic, carrot, celery
  • tomato pulp
  • olio di Roma PGI extra virgin olive oil
  • grated Pecorino Romano cheese
  • rosemary sprigs

Method

Put a saucepan on the hob with some olive oil and fry the onion, carrot and celery. When everything is golden, add some water, the pre-cooked chickpeas and the tomato pulp. Cook for a few minutes, dilute with more water and cook the pasta.

When cooked, sprinkle the soup with grated Pecorino Romano cheese, garnish with rosemary sprigs.