Pasta with chickpeas is a winter and autumn classic: it is a recipe that satisfies all tastes at the table. Each region of Italy has its own traditional recipe and here we propose it Tuscan pasta and chickpeasfragrant and tasty which, thanks to its cooking a lot longgives a unique and ancient flavour.
In this version of Tuscan pasta and chickpeas we will use egg noodles broken, the rosemary And extra virgin olive oil. To make this dish we recommend using dried chickpeas which, therefore, will be soaked for 12 hours (so proceed with this operation the evening before making the recipe)… Everyone at the stove!
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