1 bunch broccoli
2 cloves garlic
½ cup cooked chick peas
Tantillo California Extra Virgin Olive Oil as needed
1 package Tantillo Artisanal Mezze Paccheri Pasta
Handful of grated parmigiana reggioano cheese
1
Bring a pot of salted water to a boil, cook pasta about 80%, about 8 minutes.
2
In a saute pan, cook garlic cloves and broccoli florets on medium heat. Once florets are tender, add chickpeas, pasta and a few scoops of pasta water. Saute all together.
3
Once water has evaporated and pasta is al dente and well integrated, sprinkle parmiginao reggiano cheese. Toss quickly and serve.
Ingredients
1 bunch broccoli
2 cloves garlic
½ cup cooked chick peas
Tantillo California Extra Virgin Olive Oil as needed
1 package Tantillo Artisanal Mezze Paccheri Pasta
Handful of grated parmigiana reggioano cheese
