One pot pasta! Mafaldine and creamy chickpeas

Updated: Dec 16, 2020

I would like to present you a recipe of ancient origins, but revisited and updated using the most modern cooking and preparation methods.

Time 30 mins

Ingredients for 4

2 x 314 ml Chickpeas 400 gr Pasta di Gragnano Mafaldine small size

250 ml water

2 spoon of Extra virgin olive oil flavoured with parsley

Q.s Salt

Q.s Parsley

Q.s Black Pepper Open the first jar of chickpeas and pour it into a saucepan, blend it for a few seconds. Then add the other jar and 250 ml of water. Proceed by adding salt and pouring the parsley flavored oil. Cook for 20 minutes. Put the pasta into the chickpea cream and let it cook for around 11 minutes (I always recommend tasting the pasta and checking if you liked the cooking) Serve and season with parsley and pepper.


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