Rigatoni with asparagus cream, chickpeas, and roasted turkey is a dish that will surprise you with its taste and delicacy. The asparagus cream will perfectly bind all the ingredients, giving the rigatoni a unique flavor. A must-try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz asparagus (green, precooked in can equivalent to 6.5 oz drained weight)
- 14 oz chickpeas (precooked, in can equivalent to 8.5 oz drained weight)
- 4 oz turkey breast, cooked, roasted (diced)
- 10.5 oz rigatoni
- 1 stock cube (vegetable broth heart, 1 oz)
- 1.75 oz cream (for cooking)
- 1 tablespoon olive oil
- 1 clove garlic
- 2 teaspoons coarse salt
- 1 pinch fine salt
- to taste Parmigiano Reggiano PDO (grated)
Preparation
Place the oil and garlic clove in a pan, and add the precooked chickpeas with all their water. Cook for about 20 minutes, then add the roasted turkey cut into small cubes, and let it cook for an additional 5 minutes.
Separately, blend the drained precooked green asparagus with the cream using an immersion blender, add a little oil and a pinch of salt. Once it forms a cream, add the asparagus preserving water and mix well with a spoon. Incorporate the asparagus cream into the chickpea mixture and cook for about 5 minutes.
Meanwhile, put plenty of water in a pot, and once it boils, add two teaspoons of coarse salt and the pasta.
Drain the rigatoni with a slotted spoon about 3 minutes before the end of the cooking time and add them directly to the mixture in the pan. Continue cooking, if too dry, add a little pasta cooking water, ensuring the rigatoni are well flavored.
Serve hot, with grated Parmesan if desired.
Suggestions/tips
For the preparation of this dish, I used both precooked chickpeas and asparagus in a can, but you can certainly use fresh or dried chickpeas and fresh asparagus.
If you liked the Rigatoni with asparagus cream, chickpeas, and roasted turkey, try other first courses with asparagus:
My Social Channels!
To not miss any recipes, you can also follow me on: Instagram; Pinterest;
if you like it, give a like to my Facebook page
