Day 42 - Pasta e Ceci Verde (Italian)

This time of year, I see these fresh chickpeas in the pod at my local Indian grocery store. The texture is so different from the rehydrated cooked variety that I had to try using it in the classic Pasta e Ceci. A light saute in a pan, with crushed garlic, dried herbs and a splash of cream, and voila. I used an Italian herb blend that I picked up from the Savory spice store in Princeton, NJ, but feel free to substitute with oregano or marjoram.

Here's the link to the recipe:


Popular Posts