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Pasta with chickpeas and taleggio

17/11/2023

Pasta with chickpeas and taleggio is a creamy and comforting dish, where the strong taste of taleggio cheese pairs well with the sweetness of the chickpeas. Here’s how to prepare this dish:

Ingredients

  • 320 g of short pasta (penne, rigatoni, etc.)
  • 200 g of cooked chickpeas (if using canned, drain and rinse well)
  • 200 g of taleggio cheese
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Salt and black pepper to taste
  • Chopped parsley to garnish (optional)
  • 1 sprig of rosemary (optional)
  • Vegetable broth or chickpea cooking water as needed

Preparation

  1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente.

  2. Meanwhile, in a non-stick pan, heat a drizzle of oil with a clove of garlic and a sprig of rosemary to flavor the oil. Remove the garlic and rosemary as soon as they are golden brown.

  3. Add the chickpeas to the pan with the flavored oil and let them flavor for a few minutes. If you prefer a creamier texture, you can lightly crush some of the chickpeas with a fork.

  4. Cut the taleggio into cubes, removing the rind if you prefer a more uniform consistency of the final sauce.

  5. Drain the pasta, reserving some of the cooking water, and add it to the pan with the chickpeas.

  6. Add the taleggio cubes to the pasta and stir well. If necessary, add a little vegetable broth or cooking water to make the sauce creamy to your liking.

  7. Adjust with salt and pepper and let it combine over heat for a couple of minutes, until the taleggio is completely melted.

  8. Serve the pasta hot, garnishing with chopped parsley if you want a touch of color and freshness.

Trivia

Taleggio is a PDO cheese originating from Lombardy, known for its intense and slightly acidic taste. It is ideal in cooking thanks to its excellent melting ability, and is perfect in winter dishes to add creaminess and a strong flavor.

Pasta with chickpeas and taleggio