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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, chopped
- 3 Tbsp. Parsley, minced
- 1/4 tsp Red pepper flakes
- 1 1/2 x Cooked chickpeas, rinsed if canned
- 9 ounce Farfalle or possibly orecchiette Salt and freshly milled pepper
- 3 Tbsp. Mixed Parmesan and pecorino Romano, freshly grated
- 1/2 c. Bread crumbs, crisped in extra virgin olive oil or possibly toasted in the oven
Direcciones
- Hot half the oil in a large skillet with the garlic, parsley, and pepper flakes. Add in the chickpeas and 1/2 c. water and simmer gently over medium heat.
- Meanwhile, cook the pasta in plenty of salted boiling water till al dente. Drain and add in it to the chickpeas. Toss, taste for salt, season with pepper to taste, and add in the remaining oil.
- Serve covered with a sprinkling of the cheeses and/or possibly the toasted bread crumbs.
- NOTES : Nothing could be quicker to make than this dish, and since it's quite likely you already have chickpeas and pasta and good extra virgin olive oil on hand, it makes a great last-minute supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 112 | 65% |
| Total Fat 12.67g | 16% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 212mg | 9% |
| Potassium 51mg | 1% |
| Total Carbs 10.34g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.93g | 1% |
| Protein 4.42g | 7% |
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