Pasta chickpeas and grass peas

Pasta with chickpeas and grass peas is a rustic and flavorful dish, an interesting variant of the more classic pasta and chickpeas. Grass peas are an ancient legume, very similar to chickpeas but with a slightly different flavor, sweeter and less dense. Here’s how to prepare this dish:

Ingredients

• 200 g of short pasta (e.g. ditalini, tubetti)
• 150 g of pre-soaked or canned chickpeas
• 150 g of pre-soaked grass peas
• 1 clove of garlic
• 1 sprig of rosemary
• 400 ml of vegetable broth or water
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Red chili pepper (optional)
• Grated Pecorino Romano cheese (optional for garnish)

Preparation

1. If you are not using canned chickpeas and grass peas, I recommend soaking them the night before, changing the water a couple of times.
2. Drain the chickpeas and grass peas, and set them aside.
3. In a large pot, heat the oil and add the whole garlic clove (to be removed later) and the rosemary to flavor the oil. If you like, you can also add a piece of chili pepper.
4. Add the chickpeas and grass peas and toast them slightly.
5. Pour in the vegetable broth or water and bring to a boil.
6. Cook over medium-low heat until both legumes are soft, about 1 hour and 30 minutes. If necessary, add more broth or water during cooking.
7. Remove the garlic and rosemary and, if desired, blend a portion of the legumes to thicken the sauce.
8. Add the pasta directly to the pot with the legumes and cook according to the package instructions, adding water or broth if needed.
9. Adjust the seasoning with salt and pepper and dish out.
10. Serve hot, and if you wish, sprinkle with grated Pecorino Romano cheese before serving.

Curiosity

Grass peas were very popular in Italy until the early 1900s, but were then partially replaced by other legumes due to the difficulties associated with their cultivation. Today, it is enjoying a well-deserved resurgence among fans of typical products and food biodiversity.