|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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