Tortiglioni alla crema di ceci

Ingredients

• 350 g di tortiglioni dei Campi
• 300 g cooked chickpeas
• 50 g guanciale
• 1 clove garlic
• Extra-virgin olive oil
• Salt
• Pepper

Instructions

Heat one tablespoon olive oil in a casserole and add the garlic and guanciale cut into strips. Lightly brown them before adding the chickpeas. Let them cook together for a few minutes, then add three tablespoons of water and some salt and continue cooking for about five more minutes.
Place the mixture into a mixer or blender after making sure to remove the garlic. Blend the sauce until it is smooth and creamy. Transfer the sauce to a pan and warm it for a few minutes. Cook the tortiglioni in a generous amount of salted water, drain them when cooked al dente, and mix them with the chickpea sauce. Serve with a drizzle of olive oil and a sprinkling of pepper.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 10 minutes Share: 4 persons