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.
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.