Chickpea Orecchiette

Ingredients

1 package of Rustichella orecchiette pasta

2 cans of cooked chickpeas, drained

3 cloves galic sliced

1 shallot sliced

1 sprig rosemary

45ml olive oil

1/2 teaspoon of red pepper flakes

Golfera Dolce pancetta, diced

sage leaves

60g Isigny butter

Salt and pepper to taste

Method

Sauté pancetta until crispy. Remove pancetta and set aside on paper towel. Keep your pancetta fat in the pan for next step!

Add butter and sage to the pancetta pan, cook until sage is crispy and butter lightly bubbles. Remove sage and set aside on paper towel. Place sage infused butter in ramekin to the side.

Begin to cook orecchiette by package directions.

While the pasta is cooking, sauté garlic, shallot, chili flake and sprig of rosemary in olive oil at medium heat, being careful not to add colour here.

Once translucent, remove rosemary and add ¾ your drained chickpeas along with 1.5 cups of water. Bring to a simmer.

Remove chickpeas from heat and with an emersion blender (or into your food processor) blend until smooth. If you want a thinner sauce, add a bit more water. Season to taste.

Lightly crush your remaining chickpeas but leave some whole for texture and add to your chickpea sauce above.

Drain your cooked pasta and mix with chickpea sauce.

To serve, top with crispy pancetta and a drizzle of sage butter and one crispy sage leaf per dish. You can add some grated pecorino/parmigiano Reggiano here for sure!