Pasta e ceci
- 320 pasta (pipe rigate type)
- 500 gr steamed cheakpeas
- 1 onion finely chopped
- 1 celery finely chopped
- 1 garlic glove finely chopped
- 1 carrot finely chopped
- 120 gr diced pancetta (or bacon)
- 4 tablespoons extra virgin olive oil
- 200 ml tomato purée
- 1 sprig of rosemary
- veggie broth
Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion, celery, garlic and carrot, and cook until vegetables are translucent, about 5 minutes. Add salt and black pepper, then 1 spig of rosemary and diced bacon.
Let it cook for a few minutes, then add the steamed cheakpeas and vegetable broth, and a couple of minutes later the tomato purée and cook for about 15 minutes at medium heat. After this time whisk 1/3 of the cheakpeas until creamy.
Meanwhile cook the pasta in the boiling, salted water until al dente, then drain it and add it to the legumes and cook all the ingredients together for about 5/6 minutes.