Pasta e Ceci
Prep: 5 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 2
Ingredients
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4 tbsp Belazu Crete Gold Olive Oil, plus a little more to drizzle
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1 tbsp Belazu Roasted Garlic Flavour Hack
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a pinch of chilli flakes
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3 tbsp Belazu Balsamic Sun-Dried Tomato Flavour Hack
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1 glass, around 125ml, dry white wine
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1 jar Belazu Gordo Chickpeas
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900ml water
-
salt and pepper, to season
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200g Belazu Maloreddous Pasta
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25g finely grated parmesan, plus more to serve
Method
- Step 1: Set a large saucepan over a medium high heat then pour in the 4 tbsp Crete Gold Olive Oil. Add the Roasted Garlic and Balsamic Sun-Dried Tomato Flavour Hacks along with a pinch of chilli flakes then stir together and fry for 30 seconds until fragrant.
- Step 2: Pour in the white wine and reduce almost completely.
- Step 3: Add the Gordo Chickpeas along with the liquid in the jar, then pour in 900ml water and season with salt and pepper. Bring to a simmer then add the Maloreddous Pasta and cook for about 15 minutes. Stirring frequently.
- Step 4: After about 15 minutes the broth should be starchy and soupy and the pasta just cooked. Add the finely grated parmesan and fold through the broth. Check the texture and seasoning now to adjust, adding a splash more water or salt and pepper if needed.
- Step 5: To serve, ladle the soup into a wide bowl, then grate over parmesan and finish with a drizzle of olive oil.
