From Chef Alessandro Borghese's kitchen: "Pasta with Chickpeas, Cod, and Ginger," a recipe rich in flavor and aroma. The creamy chickpea pasta, typical of peasant tradition, becomes infused with rosemary, with the spicy, lemony notes of ginger, and with a bold, bold flavor thanks to hand-flaked cod: simply delicious!
Ingredients for 4 people- 350 g of Canneroni
- 250 g of already boiled chickpeas
- 250 g of cod
- Vegetable broth to taste
- 1 clove of garlic
- 1 chili pepper
- 1 carrot
- 1 leek
- Salt and pepper to taste
- EVO oil to taste
- Rosemary to taste
Chop the carrot and leek with a knife. Pour everything into a pan and sauté with extra virgin olive oil and a clove of garlic. Add the chickpeas (remember to remove the garlic) and continue sautéing. Season with salt and pepper. Cook slowly, adding the vegetable broth. Using a blender, puree a portion of the chickpeas with a ladle of broth; this will give the pasta a creamy texture. Pour the creamy mixture back into the pan and season with grated ginger, rosemary, chili flakes, and crumbled cod. Add the pasta and sauté in the pan until cooked through. Serve with a few rosemary sprigs.
