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Pasta e Ceci Tuscan style

Pasta and legumes mixed together can be found throughout the country what makes this pasta and chickpeas (pasta e ceci) tuscan is the rosemary. Rosemary gives this pasta a herb twist that reminds us of the rosemary bushes throughout the Tuscan hills. It's easy to make but be careful the quality of the chickpeas must be excellent. Ingedients for 4 people
  • rosemary
  • garlic
  • 200 g small pasta
  • 500 g of cooked chickpeas
  • 6 tbs of extra virgin olive oil
  • pepper
  • 1 tbs of tomato paste
  • 1lt of vegetable broth
  • Place the garlic cloves and garlic in a pot with the olive oil over a low flame.
  • Add the tomato paste, half the chickpeas and the pasta. After a few minutes add the vegetable broth and take the rosemary and garlic cloves away.
  • Let the pasta cook and add the remaining chickpeas that you will have mashed roughly using a fork.
  • Serve with freshly ground black pepper.