Casarecce con crema di ceci

Ingredients

Preparation

1. In a large pan, heat the olive oil over medium-low heat. Add the onion, carrot, and celery with a pinch of salt and some freshly cracked pepper. Cook gently for 8 to 10 minutes, stirring often, until soft, sweet, and fragrant (no browning).
2. Stir in the garlic, bay leaves, and chili flakes (if using). Cook for 1 to 2 minutes.
3. Add the chickpeas along with their liquid. Let everything simmer for 5 minutes so the flavours meld.
4. Remove about half of the chickpeas and blend until smooth (use some of the liquid from the pan to help it along).
5. Return the purée to the pan, mixing it with the remaining whole chickpeas. Add 1 cup of vegetable broth to start, adjusting as needed to reach a loose, velvety consistency. Simmer gently for 10 minutes.
6. Meanwhile, cook the casarecce pasta in well-salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
7. Add the drained pasta directly to the chickpea crema. Toss well, adding splashes of reserved pasta water as needed to loosen and emulsify the sauce.
8. Remove the bay leaves. Drizzle with a little extra olive oil, add some grated cheese, and serve. Buon appetito!