Pasta e Ceci With a Twist

Pasta e Ceci With a Twist
pasta e ceci

Gerardo Luna

National Pasta Association takes a clever twist on this “pasta and chickpea” classic by incorporating hummus. Try a flavored a hummus to give your dish an extra kick of flavor.

This recipe is provided by the National Pasta Association.

4
Servings
162
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Ounces  pappardelle
  • 1  Tablespoon  extra virgin olive oil
  • 2  Tablespoons  chopped garlic
  • 2  Teaspoons  finely chopped rosemary
  • 14  Ounces  (half a jar) prepared favorite tomato sauce
  • 3  Ounces  prepared hummus, perhaps flavored such as roasted red pepper
  • 1/4  Cup  chopped parsley

Directions

Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.

Heat a large saucepan over medium heat. Add the olive oil and sauté the garlic and rosemary until aromatic (about 30 seconds).

Add the tomato sauce and hummus. Stir and simmer for a few minutes for the flavors to meld. Taste and adjust seasoning.

Stir in the pappardelle and toss to coat. Divide between 4 bowls and sprinkle with parsley.

Nutritional Facts

Total Fat
5g
7%
Sugar
15g
17%
Saturated Fat
4g
17%
Cholesterol
10mg
3%
Carbohydrate, by difference
22g
17%
Protein
7g
15%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
26mg
3%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
95mg
14%
Selenium, Se
5µg
9%
Sodium, Na
1639mg
100%
Water
80g
3%
Zinc, Zn
1mg
13%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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