Pasta e Ceci with a Twist
We turn the classic pasta e ceci – or “pasta and chickpea” – recipe on its head with a clever twist – hummus on pappardelle! The wide noodles are perfect for a hearty sauce. We recommend a flavored hummus, like roasted red pepper, to give your dish an extra kick of flavor.
Pasta e Ceci with a Twist
Prep Time 20 minutes
Servings 4 Servings
Ingredients
- 4 oz. pappardelle
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped garlic
- 2 tsp. finely chopped rosemary
- 14 oz. half a jar prepared favorite tomato sauce
- 3 oz. prepared hummus perhaps flavored such as roasted red pepper
- ¼ cup/¼ oz. chopped parsley
Instructions
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Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.
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Heat a large saucepan over medium heat. Add the olive oil and sauté the garlic and rosemary until aromatic (about 30 seconds).
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Add the tomato sauce and hummus. Stir and simmer for a few minutes for the flavors to meld. Taste and adjust seasoning.
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Stir in the pappardelle and toss to coat. Divide between 4 bowls and sprinkle with parsley.
Recipe Notes
An exclusive SharethePasta.org recipe.
