Pasta E Ceci With A Twist

Pasta E Ceci With A Twist
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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.
Servings
4
servings
pasta e ceci
Ingredients
  • 4 ounce pappardelle
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon chopped garlic
  • 2 teaspoon finely chopped rosemary
  • 14 ounce (half a jar) prepared favorite tomato sauce
  • 3 ounce prepared hummus, perhaps flavored such as roasted red pepper
  • 1/4 cup chopped parsley
Directions
  1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.
  2. Heat a large saucepan over medium heat. Add the olive oil and sauté the garlic and rosemary until aromatic (about 30 seconds).
  3. Add the tomato sauce and hummus. Stir and simmer for a few minutes for the flavors to meld. Taste and adjust seasoning.
  4. Stir in the pappardelle and toss to coat. Divide between 4 bowls and sprinkle with parsley.
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