This recipe it’s very similar to the recipe I showed in the post “Pasta e Fasule“, just this time we use chickpeas and not beans 🙂
Like that recipe, also this one is traditional of Naples area.
It’s a creamy pasta, quite thick, but of course everyone can choose to have it more or less creamy/thick by adding more or less water.
I really like these kind of recipes with legumes, they are healthy and they have a lot of good nutrients.
As many other people do, I like to add a small piece of pancetta or lardo too, and also a Parmigiano Reggiano rind to enhance the final taste, but if you don’t use them then this recipe can be absolutely vegan/vegetarian 🙂
As I wrote in the other recipe, you can use the pasta you prefer, the best choice is probably some pasta IGP from Gragnano which…
View original post 695 more words