TAGLIATELLE con CECI (Tagliatelle with Chick Peas)

TAGLIATELLE CON CECI - served with a side salad this is just perfect for lunch

Ingredients (for 3)

250 gms gluten free pasta Tagliatelle
Tin of cooked Chickpeas, drained (OR 40g dried chickpeas, soaked and cooked)
Clove of Garlic, chopped
100 gms Prociutto Crudo/Parma Ham, or chopped Cooked Ham
2 Tablespoons of Extra Virgin Olive Oil
Seasoning to taste

Optional: a few fresh sage leaves (to be added just before serving)

Put the drained cooked chickpeas, seasoning, oil and chopped garlic into a pan with approx half a cup of water and allow to simmer slowly. Do not allow this to dry out - add a little more water if necessary. Put a pan of water on to cook the pasta.

Whilst the pasta is cooking stir the sauce from time to time and crush, with a fork, some of the chickpeas - if it becomes too dry add a few tablespoons of water for a creamy consistency. Check the sauce for seasoning (careful with salt as there will be salt in the ham which will be added with the Tagliatelle.

Drain the Tagliatelle and put it into the same pan as the sauce. Add the chopped Parma Ham or cooked ham and (optional) two or three roughly chopped sage leaves. Stir gently to coat the pasta. Serve immediately 

Try this sauce also with other pasta shapes: SAGNETTE or CALAMARI

(Copyright S. Corcoran August 2010)

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