Pasta with chickpea cream and arugula: the recipe for a tasty and creamy dish

ingredients
  • Rigatoni
    320g

  • Already boiled chickpeas
    400 grams
    • 120 kcal

  • Bacon


    50 grams
  • Rocket
    80 grams
    • 16 kcal

  • Onion
    1
    • 29 kcal

  • sage


    1 tuft
    • 79 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 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

chickpea and arugula cream pasta

Peel the onion and chop it with a knife (1).

chickpea and arugula cream pasta

Cut the bacon into cubes (2).

chickpea and arugula cream pasta

Collect the onion and sage in a saucepan and add a drizzle of oil (3).

chickpea and arugula cream pasta

Add the bacon (4).

chickpea and arugula cream pasta

Put on the heat and brown, stirring occasionally (5).

chickpea and arugula cream pasta

Rinse the chickpeas under running cold water and drain them well (6).

chickpea and arugula cream pasta

Boil the pasta in boiling, lightly salted water (7).

chickpea and arugula cream pasta

Drain the pasta al dente (8), reserving a small glass of the cooking water.

chickpea and arugula cream pasta

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.

chickpea and arugula cream pasta

Pour the chickpea cream into the pan (10) and cook for a few minutes.

chickpea and arugula cream pasta

Add the rocket (11).

chickpea and arugula cream pasta

Pour in the pasta (12), salt and mix well.

chickpea and arugula cream pasta

Season with a pinch of pepper (13) and add the chickpeas set aside.

chickpea and arugula cream pasta

Divide the pasta on individual plates and serve piping hot (14).

storage

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.

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