Ingredients (serves 4)
- 320 g Andalini Le Specialità paglia e fieno pasta
- 450 g pre-cooked chickpeas
- 8 sage leaves
- 1 golden onion
- 2 tablespoons flaked almonds
- extra virgin olive oil
- salt and pepper
Method
- 1. Finely chop the onion and gently sauté it in a frying pan with a drizzle of oil. Add the cooked chickpeas and chopped sage leaves, then cook for a few minutes to allow the flavours to develop fully. In a separate frying pan, toast the almonds.
- 2. Boil the pasta in salted water.
- 3. Blend the chickpeas with 2–3 tablespoons of the pasta water until smooth and creamy. Pour the mixture into the frying pan and add the drained pasta. If the sauce is too thick, loosen it with a little more pasta water. Serve the paglia e fieno pasta with extra sage or the toasted almonds
