Pasta e Ceci

Serving Size: 4 Start to Finish Time: 15 Minutes
Recipe by Chef Pino Di Cerbo

• Ingredients

  450 g Aurora Ditali Pasta

  100 g pancetta, thinly sliced

  2 tbsp Aurora Extra Virgin Olive Oil

  2 celery stalks, thinly sliced

  1 sprig of fresh rosemary, finely chopped

  3 Tutto Calabria Chili Peppers, optional

  1/2 tbsp Aurora Minced Garlic, thinly sliced

  540 ml Aurora Canned Chickpeas, drained and rinsed

  1 cup Aurora Chicken stock

  Salt and freshly ground black pepper

  Aurora Extra Virgin Olive Oil

  Parmigiano cheese, freshly grated

  Leafy part of celery, for garnish

• Directions

  Bring a large pot of salted water to a boil and cook pasta a minute or two before al dente package directions.

  In a large saute pan over medium heat, add pancetta and 2 tablespoons of oil. Cook until the pancetta has rendered most of its fat. About 2-3 minutes.

  Add in the celery, rosemary, garlic and chili pepper, saute until fragrant and soften. 2-3 minutes. Add in chickpeas and increase heat to medium high. Poor in the chicken stock and bring to a simmer. Lower heat to medium and simmer for 5 minutes (or more if you like you chick peas soft) covered.

  With a spider, transfer almost cooked pasta into chickpeas along with 1 cup of pasta water and finish cooking the pasta until al dente. Season with salt and pepper if needed.

  Transfer to serving bowl and drizzle with extra virgin olive oil to finish. Top with parmigiano cheese and celery leaves. Enjoy!