The trofie with chickpea and saffron cream is a rich, creamy first course with a unique taste, just like the choice of ingredients that combines legumes with saffron. With the addition of sun-dried tomatoes and arugula, everything becomes more appetizing. The trofie with chickpea and saffron cream is easy and quick to prepare: try it!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
These quantities are sufficient for 2/3 people.
- 1.1 lbs fresh trofie
- 7 oz chickpeas (cooked and peeled)
- 2 packets saffron
- 2 sun-dried tomatoes in oil
- 3.5 oz arugula
- 4 tbsps extra virgin olive oil
- to taste salt
- 1 sprig thyme
Tools
- 1 Pot for Pasta
- 1 Kenwood Mixer
- 1 Bowl
Steps
Drain the chickpeas from their preserving liquid, rinse them under running water, and remove the skins. Boil the pasta in plenty of salted water. Transfer the chickpeas into the mixer glass, add the sun-dried tomatoes, the saffron dissolved in a little pasta cooking water, the salt, the extra virgin olive oil, and if you have it, a sprig of thyme. You will need to obtain a cream, so it may be necessary to add a little more water. Drain the pasta, toss it with the cream, also add the arugula dressed with a drizzle of extra virgin olive oil and, if you like, some more sun-dried tomatoes chopped into pieces. Mix everything well to combine the pasta with the sauce and serve immediately.
Notes
Recipe source: HERE.
