Pasta e ceci
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Macaroni or tiny spiral pasta |
| 1 | each | (15-1/2 ounce) can chick peas (garbanzo beans), drained |
| 1 | each | To 2 medium cloves garlic, peeled and finely minced or put through |
| A garlic press | ||
| 1 | each | (14-1/2 ounce) can vegetable broth |
| 2 | teaspoons | Minced fresh rosemary, or 1/2 tsp. dried rosemary, crushed |
| Freshly ground black pepper to taste | ||
| 4 | tablespoons | Grated Parmesan or Romano Cheese |
Directions
4 SERVINGS: APPROXIMATE PREP
Bring a pan of water to the boil, add the pasta and cook according to package directions. Drain and set aside. In a food processor puree ½ cup chick peas with garlic and ½ cup of the tomatoes. When paste-like, add the remaining tomatoes and puree. Pour into a pan with the broth, rosemary, remaining chick peas and pasta. Bring to a boil, reduce the heat and simmer 5 minutes. Season with pepper.
Serve in soup bowls and garnish each serving with Parmesan. From: The 5 in 10 Pasta and Noodle Cookbook by Nancy McDermott Asbury Park Press 3/15/95 Shared by: Pat Stockett Submitted By PAT STOCKETT On 03-18-95