Name: Pasta E Ceci Con Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 200 grams drained cooked chickpeas; 150 grams short pasta; 80 grams diced pancetta; 40 grams minced onion; 40 grams minced carrot; 40 grams minced celery; 1 Tbsp minced fresh rosemary; 1 clove garlic; 250 ml pureed peeled tomatoes; 60 ml dry white wine; 2 Tbsp olive oil; salt; freshly ground black pepper; freshly grated parmigiano reggiano (optional)

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Ingredients

200 grams drained cooked chickpeas

150 grams short pasta

80 grams diced pancetta

40 grams minced onion

40 grams minced carrot

40 grams minced celery

1 Tbsp minced fresh rosemary

1 clove garlic

250 ml pureed peeled tomatoes

60 ml dry white wine

2 Tbsp olive oil

salt

freshly ground black pepper

freshly grated parmigiano reggiano (optional)

Steps

In a large pot, sauté the pancetta until crisp. Remove the pancetta and set aside, leaving the rendered fat in the pot.

Add the minced onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes.

Add the minced garlic and rosemary and cook for another minute until fragrant.

Stir in the pureed peeled tomatoes and dry white wine. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.

Add the cooked chickpeas and cooked pasta to the sauce. Stir to combine and heat through.

Season with salt and freshly ground black pepper to taste.

Serve immediately, topped with the reserved crispy pancetta and optional grated Parmigiano Reggiano.

Nutrition Facts

Calories

400kcal

20%
Fat

18g

0%
Saturated Fat

4g

0%
Carbohydrates

52g

2%
Fiber

10g

0%
Sugar

5g

0%
Protein

15g

0%
Cholesterol

20mg

1%
Sodium

700mg

35%

Percent Daily Values are based on a 2,000 calorie diet.

Pasta E Ceci Con Pancetta

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts