Quadretti with chickpea cream sauce

Not my own recipe. Credit goes to cocolarkincooks on Instagram. Link has been provided. . . . Simple and tasty Italian dish rarely found cooked outside the home. Very adaptable and may be made slightly differently from home to home.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sautée the onion, garlic, rosemary, chilli and a pinch of salt over medium heat until soft

Step 2

Add the chickpeas and chicken broth, bring to the boil for 15 minutes

Step 3

After 15 minutes, remove rosemary sprig and transfer contents to a blender or use a stick blender and blend until smooth

Step 4

Add the now blended sauce back into the pan and add back to the heat or add the pan back to the heat if using a stick blender and stir through a handful of grated parmesan

Step 5

Finally add a couple of drops of vinegar or lemon juice to the sauce and stir, leave on a low light

Step 6

Cook the pasta, and reserve a ladle of pasta water. Once the pasta is cooked, drain and add to the sauce

Step 7

Stir the pasta through the sauce and add a little pasta water at a time to loosen the sauce

Step 8

Plate and add chives and a little olive oil to serve

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