The pasta with bell pepper and chickpea cream is a very simple vegetarian first course: a delicious, colorful, and fragrant cream enriched with a few spoons of homemade chickpea hummus, and fresh basil, envelops the pasta to bring a last ray of summer to the table. Try this delicate delight: the pasta with bell pepper and chickpea cream will surprise you.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz peeled chickpeas
- 1/2 lemon (juice)
- 1/2 clove garlic
- 1.35 fl oz extra virgin olive oil
- to taste parsley
- to taste salt
- 1 tablespoon tahini
- as needed water
- 1 red bell pepper
- 1 yellow bell pepper
- 1/4 golden onion
- 2 tablespoons chickpea hummus
- 2 tablespoons grated Parmigiano Reggiano
- 5 leaves fresh basil
- to taste salt
- 6.35 oz mezze maniche (or other pasta of choice)
Tools
- 1 Immersion Blender Kenwood
- 1 Air Fryer GOURMETmaxx
- 1 Pasta Cooking Pot
Steps
With these doses, you will obtain more hummus than you will need for the recipe. You can use the leftover with falafel, add it to the filling of flatbreads or toasts, or serve it with grilled vegetables, pita, and bruschetta.
Place the chickpeas in the blender and drizzle them with lemon juice. Add all other ingredients and blend until smooth. Season with salt and gradually add a little water at a time to achieve the desired consistency: the hummus should be soft and creamy. Transfer the hummus to a bowl, add a dash of oil and some chopped parsley.
Boil the pasta in plenty of salted water, drain it al dente, toss it with the bell pepper cream, and serve immediately.
Notes
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Recipe source HERE.
FAQ (Questions and Answers)
Can I replace chickpea hummus with natural chickpeas?
Yes, but also add a bit of lemon juice.
