Pasta e Caci

Ingredients

  • 3 tbsp. butter
  • 1 tbsp. oil
  • 1 onion
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. rosemary
  • 1/2 tsp. ground sage
  • 1 tsp. red pepper flakes
  • 4 cans chickpeas, rinsed and drained
  • 32 oz (1 box) vegetable broth plus 2 cups water
  • 1.5 cups ditalini pasta
  • grated parmesan for serving

Instructions

  1. Saute onion, carrots, and celery in butter and oil until softened and onions are translucent.
  2. Add garlic, black pepper, salt, red pepper flakes, rosemary, and sage and saute until fragrant, about 1 minute.
  3. Add chickpeas and stir into veggies and spices. Saute for 1-2 minutes.
  4. Stir in broth and water and bring to a boil then reduce heat and simmer covered for up to 1 hour (or 20 minutes if in a rush).
  5. Remove 1/2 to 2/3 of the veggies/chickpeas with enough liquid to blend and blend until smooth. Return to the spot and mix in.
  6. Add pasta and stir continuously until pasta is al dente, about 10-12 minutes.
  7. Serve topped with parmesan and freshly cracked black pepper with a side of bread.