Pasta with Chickpea Cream and Arugula

Pasta with chickpea cream and arugula is a simple dish to prepare and full of flavor. Here’s how to make it:

Ingredients

• 200 g of pasta (choose your preferred shape, penne or fusilli work well)
• 400 g of cooked chickpeas (you can use canned for convenience)
• 1 bunch of fresh arugula
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) chili pepper
• (Optional) grated Parmesan or Pecorino Romano for garnish

Preparation

1. In a pan, sauté the peeled garlic clove (and if you like, a small piece of chili pepper) in plenty of extra virgin olive oil.
2. Remove the garlic and add the chickpeas, letting them flavor for a few minutes over medium heat.
3. Transfer the chickpeas and a bit of the cooking water (or just hot water if you don’t have the cooking water) to a blender and puree until smooth. Season with salt and pepper.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
5. While the pasta cooks, wash the arugula and, if necessary, roughly chop it.
6. Drain the pasta, saving some of the cooking water, and combine it in the pan with the chickpea cream. Add the arugula and gently stir over low heat until the arugula slightly wilts, adding cooking water as needed to keep the pasta creamy.
7. Serve warm, with a drizzle of raw oil and, if you prefer, a sprinkle of grated cheese.

Trivia

Chickpeas are very versatile legumes in the kitchen and great allies for health, rich in plant proteins, fibers, and nutrients. In this dish, they create a cream that binds wonderfully with the pasta, while the arugula adds a fresh and slightly spicy note. In Italy, it is common to use legumes such as chickpeas or lentils to create tasty and nutritious sauces for pasta.