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ADRIANA CORNETTI RIGATI WITH CHICKPEAS

15 minutes
Moderate
4 servings
vegetables

Ingredients

600 g Adriana Cornetti Rigati
200 g cooked chickpeas
olive oil
1 shallot
3 garlic cloves
parsley
chilli flakes
salt and freshly ground pepper
one handful unpeeled almonds
freshly grated Parmesan cheese

Description

Tasty, unique and fast? Adriana Cornetti Rigati with chickpeas fits the bill! Heat the olive oil in a saucepan and sauté with finely chopped shallots and sliced garlic. Add roughly chopped almonds and fry for one minute; add chickpeas, chilli, salt, and pepper, and cook briefly. Cook the pasta in salted water according to the instructions on the package, strain and, combine with the chopped parsley. Add the cooked pasta to the saucepan and toss to combine. Serve immediately with freshly grated Parmesan cheese. A great, healthy meal done quickly. You might not have expected that it tastes so great.

Used in the recipe