Pasta & Chickpeas
![Pasta and Chickpeas](https://bionaturae.jovialfoods.com/wp2/wp-content/uploads/2025/03/IMG_8169-700.jpg")
Recipe by Dena Fenza. Perfect for a quick weeknight meal, this classic recipe comes together in 30 minutes! Not only is this dish economical, but it's healthy too! Chickpeas are high in fiber, a great source of plant based protein and are rich in vitamins and minerals.
- Ingredients
- ¾ cup Bionaturae Extra Virgin Olive Oil
- ¼ teaspoon red pepper flakes
- 2 jars of Jovial Chickpeas, add with the juice of the jar
- ¾ teaspoon salt, plus extra for salting the pasta water
- ½ teaspoon pepper
- 1 lb. Bionaturae Fusilli of your choice
- 2 tablespoons fresh parsley, chopped
- Grated Pecorino to taste.
- Instructions
- Boil some water for pasta. Once it begins to boil, add salt.
- In a separate saucepan, saute garlic and olive oil, and red pepper flakes on a low flame until the garlic begins to cook through.
- Once the garlic is cooked through, add in the chickpeas and combine. Sautée for about 5 minutes on low.
- Season with salt and pepper.
- Add in the fresh parsley. Combine well.
- Boil your pasta. When the pasta is almost cooked, remove about one and a half cups of the pasta water.
- Drain the pasta and add it to the chickpeas. Slowly add in the pasta water to create a looser sauce. Finished with grated Pecorino Romano and serve.