Welcome to my world - a blend of passion, taste, and old-world traditions. Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Monday, January 16, 2012

Fresh Pasta with Chickpeas and Arugula - Pasta Fresca con Ceci e Rucola

Keeping with the chickpeas theme, here is an ideal recipe to eat light without sacrificing the palate.  In fact, the home-made pasta with chickpeas and arugula constitutes a complete dish that can substitute meat or eggs, without making cholesterol, with a long satiating effect.

Sagne with Chickpeas and Arugula

All photos - Copyright - ©2012 - La Casa e Il Giardino

1 lb. home-made pasta (alternate 1/2 lb. DeCecco - Sagnette Abruzzesi)
2 cups cooked chickpeas (2 - 15 oz. cans chickpeas, with liquid)
1/2 cup celery, diced
Fresh sagne (Sagne fatti in casa)
1 carrot. diced
1 yellow onion, chopped
1 clove of garlic, flattened with knife blade
1 small bunch of arugula, trimmed
2 leaves of radicchio, shredded
1/2 cup olive oil
Salt and pepper

In a pot add the celery, carrot and chickpeas.  Cover with water and cook for 1 1/2 hrs.
Skip this step, if using canned chickpeas.

Cooked chickpeas (ceci)

Cook the pasta and add to chickpeas.  Add salt and pepper. 

Put the olive oil and the onion and garlic in a heavy pan over medium heat.  Saute' the onion and garlic until onion and garlic become soft.  Add the arugula and radicchio and cook until wilted, 5 minutes.  Add cooked vegetables to the chickpea soup and mix well.  Add freshly grated Parmigiano and serve.

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  1. You have some really interesting takes on some recipes and ingredients I have discovered while here in Abruzzo. I will definitely have to try your versions as they look fabulous! I really appreciate that they are not carbon copies of what I see here. I must say that in my town the food is fabulous but it is prepared exactly the same way in every restaurant. Thanks for your amazing interpretations (and for writing the recipes in English!!)

    1. Noelle - Thank you for stopping and commenting. Many of my recipes are based on the “cucina povera” as I grew up in Abruzzo post World War II. Some recipes are embellished by my imagination to make them more colorful and adaptable to a contemporary palate.