Bring a pot of salted water to a boil, cook pasta about 80%, about 8 minutes.
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.
Once water has evaporated and pasta is al dente and well integrated, sprinkle parmiginao reggiano cheese. Toss quickly and serve.
Ingredients
Directions
Bring a pot of salted water to a boil, cook pasta about 80%, about 8 minutes.
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.
Once water has evaporated and pasta is al dente and well integrated, sprinkle parmiginao reggiano cheese. Toss quickly and serve.
