Got home late from work? Then I suggest a really quick recipe: my creamy rosemary pasta. It’s super fast because the sauce is prepared while the pasta cooks. No wasted time. But the important thing, as always, is that it’s a delicious first course. So if you don’t have much time to spend in the kitchen, but you’re craving something tasty, this could be a great solution.
Other quick pasta recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Creamy Rosemary Pasta
- 11 oz short pasta (any shape)
- 8.5 oz canned chickpeas (drained weight)
- 1 sprig rosemary
- 1 clove garlic
- 3.5 oz robiola cheese
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Immersion Blender
- 1 Mezzaluna
- 1 Pan
- 1 Pot
- 1 Colander
Preparation of Creamy Rosemary Pasta
In a pot, bring plenty of salted water to a boil.
In the meantime, wash the rosemary sprig and finely chop the needles, then set them aside. I used a mezzaluna.
Drain the chickpeas from their preserving liquid and rinse them thoroughly under running water.
Take slightly more than half, transfer them into an immersion blender’s cup, add a ladle of pasta cooking water, and blend until you get a smooth and homogeneous cream. Leave the other chickpeas whole.
In a large pan, heat a few tablespoons of oil and brown a peeled and halved garlic clove (it will be removed at the end of cooking).
Let it sizzle for a moment, before adding the chickpea cream and robiola cheese. Stir until the cheese has completely melted.
At this point, also add the whole chickpeas, chopped rosemary, and a good grind of black pepper.
Drain the pasta al dente without draining it too much and reserve some cooking water. Transfer it to the pan with the sauce and let it flavor for a moment, adding some of the reserved cooking water if necessary.
Distribute the creamy rosemary pasta on individual plates, sprinkle with additional freshly ground black pepper, and garnish with the reserved chickpeas and some whole rosemary sprigs. Serve immediately, piping hot. Enjoy! Paola.
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