Already boiled chickpeas
• 120 kcal
• 16 kcal
• 29 kcal
• 79 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
The chickpea and arugula cream pasta it’s a first course rich and flavorful, so quick to prepare it can solve any family dinner party or unexpected invitation in minutes. Once boiled, the chickpeas are mixed with a drop of the pasta cooking water; the cream thus obtained is flavored with a onion, bacon and sage base, then enriched with fresh arugula. The result is a creamy and enveloping dressing, perfect for welcoming yours. favorite pasta: we chose rigatoni, but you can replace them with ditalini or maltagliati, for a softer version, or with long shapes, like spaghetti for example.
It is a nutritious and dal dish balanced taste, in which the sweetness of the cream of legumes is enhanced by the flavor of smoked pancetta and the pleasantly bitter undertone of arugula. Depending on the time available, you can use gods dried chickpeas or already boiled and stored preferably in glass jars; you can add a nice pinch of Parmesan cheese you hate pecorino cheese, for an even stronger flavor, or add a little walnut kernels, for a crunchy note. If the season allows it, enrich the dish with fresh datterini tomatoes, which will give color and liveliness to the dish, and black olives.
Follow our simple recipe step by step and, if you like chickpea pasta, do not miss the classic recipe and its variant with shrimp.
How to make pasta with chickpea cream and arugula
Peel the onion and chop it with a knife (1).
Cut the bacon into cubes (2).
Collect the onion and sage in a saucepan and add a drizzle of oil (3).
Add the bacon (4).
Put on the heat and brown, stirring occasionally (5).
Rinse the chickpeas under running cold water and drain them well (6).
Boil the pasta in boiling, lightly salted water (7).
Drain the pasta al dente (8), reserving a small glass of the cooking water.
Collect the chickpeas in a pitcher, keeping a little aside, add the pasta cooking water (9) and mix until obtaining a smooth and homogeneous cream.
Pour the chickpea cream into the pan (10) and cook for a few minutes.
Add the rocket (11).
Pour in the pasta (12), salt and mix well.
Season with a pinch of pepper (13) and add the chickpeas set aside.
Divide the pasta on individual plates and serve piping hot (14).
It is advisable to consume very hot chickpea cream and arugula pasta and right now because it will tend to dry out and the rocket to wither. You can prepare the dressing in advance and store it in the refrigerator for up to one day.