The Seven Senses.
Pasta and chickpeas is an excellent single dish, healthy and nutritionally complete, which combines cereals and legumes with taste and lightness. Legumes are an ingredient almost always present in Abruzzo cuisine, prepared differently in the various areas of the region. Here a tasty version full of surprises!
Season the bacon and the rind in a pan with a tablespoon of oil, the garlic and the rosemary. Season with salt and pepper, blend with the white wine and add the chickpeas. Add 2 glasses of water and cook for about 20 minutes.
Remove the rind from the bacon and the garlic clove, take about a third of the chickpeas and put them in the blender. Blend until you get a creamy consistency. Put the cream in a pan together with the rest of the chickpeas and let it mix for a few minutes. Bring a pot of salted water to a boil, set aside a handful of fresh sagne and cook the rest until al dente.
Heat the frying oil in a small pan, add a clove of garlic and, when it starts to fry, add the breadcrumbs and a handful of pasta. Let it fry for a couple of minutes, then put the pasta and the crumbs aside to drain.
Drain the pasta, pour it into the pan with the chickpeas and add the crumb and the fried sagnette, mix everything well, so that the pasta blends well with all the ingredients: your pasta and chickpeas is ready to be enjoyed.
If you remove the bacon, the dish is always delicious, but it becomes vegan!