“Pasta e ceci” translates to “pasta with chickpeas” in Italian. But wait, do you see any chickpeas in this recipe? Look closely, the “twist” is that this recipe uses hummus, which is made from chickpeas, as part of the sauce. This recipe comes to us from our friends at PastaFits.
Cooking Tip of the Week: Pair your pasta with the right sauce. Thick noodles like papparedelle are perfect for hearty sauces, while thin noodles like angel hair pasta are better for thin, light sauces.
Food for Thought: Papparedelle is a pasta shape. It’s a very wide, flat noodle that looks like a ribbon. The name comes from the Italian word “pappare” which means “to gobble up.” We guess that’s because papparedelle is just so delicious! Here’s some more Italian for you: “buon appetito” (pronounced “bwoan app uh tee toe”) is a phrase traditionally spoken at the start of an Italian meal. It means “enjoy your meal!”
Family Dinner Conversation Starter: If you could snap your fingers and become fluent in another language, which one would you pick?
Adult: Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.
Adult: Heat a large saucepan over medium heat. Add the olive oil and sauté the garlic and rosemary until aromatic (about 30 seconds).
Together: Add the tomato sauce and hummus. Stir and simmer for a few minutes for the flavors to meld. Taste and adjust seasoning.
Together: Stir in the pappardelle and toss to coat.
Kid: Divide between 4 bowls and sprinkle with parsley.
Calories 251, Calories from Fat 83, Total Fat 9g, Saturated Fat 1g, Cholesterol 15mg, Sodium 410mg, Total Carbohydrate 35g, Dietary Fiber 4g, Sugars 4g, Protein 8g, Vitamin A 16%, Vitamin C 15%, Calcium 6%, Iron 19%