Pasta e ceci

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Recipe by: florÈne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------4 SERVINGS: APPROXIMATE PREP---------------------
1 c Macaroni or tiny spiral 1 ea (14-1/2 ounce) can
-pasta -vegetable broth
1 ea (15-1/2 ounce) can chick 2 ts Minced fresh rosemary, or
-peas (garbanzo beans), -1/2 tsp. dried rosemary,
-drained -crushed
1 ea To 2 medium cloves garlic, Freshly ground black pepper
-peeled and finely minced -to taste
-or put through 4 tb Grated Parmesan or Romano
A garlic press -Cheese

Bring a pan of water to the boil, add the pasta and cook according to
package directions. Drain and set aside. In a food processor puree
1/2 cup chick peas with garlic and 1/2 cup of the tomatoes. When
paste-like, add the remaining tomatoes and puree. Pour into a pan
with the broth, rosemary, remaining chick peas and pasta. Bring to a
boil, reduce the heat and simmer 5 minutes. Season with pepper.
Serve in soup bowls and garnish each serving with Parmesan. From: The
5 in 10 Pasta and Noodle Cookbook by Nancy McDermott Asbury Park
Press 3/15/95 Shared by: Pat Stockett

Submitted By PAT STOCKETT On 03-18-95