Vicky Bennison's comfort pasta
Here's pasta e ceci, also known as chickpeas and pasta. A no nonsense, can't be arsed, midnight meal.
Ingredients
- Single serving whatever dry pasta you have in the cupboard (preferably something short)
- Handful drained chickpeas
- One clove garlic crushed in salt
- Three twigs fresh rosemary
- Glug high-quality olive oil extra virgin
- 50g Grated Parmigiano
Instructions
- Boil your pasta according to the instructions on the pack.
- As it boils, heat your olive oil on low to medium heat and gently fry the garlic and rosemary until it softens, but doesn’t turn brown.
- Add your chickpeas to the garlic and cover, allowing them to warm in the oil for a few minutes. Crush half your chickpeas, leaving the rest whole.
- When your pasta is finished, save some pasta water and strain the rest. Add your chickpeas to the pasta along with the olive oil, garlic and rosemary.
- Drown it in Parmigiano, and add some pasta water as you see fit. Dribble olive oil on top and tuck in.