SERVES 4 READY IN 30 minutes DIFFICULTY not too tricky
INGREDIENTS:
250 gr dried Tagliatelle (I use Paglia e Fieno)
250 gr. potatoes
200 gr. t chick peas, already cooked or tinned
1 sprig of fresh sage
1 sprig of fresh rosemary
20 gr. butter
2 tablespoon of virgin oil
sea coarse salt
1 sprinkle of pepper
DIRECTIONS:
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Peel the potatoes and cut them into cubes of about 2 cm.
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Wash the rosemary and the sage.
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Bring abundant salted water to a boil in a pot, add the potatoes and cook for about 10/12 minutes.
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Heat the chickpeas slightly in the microwave or in a bain marie.
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Add the pasta together with the potatoes and cook for the time indicated in the package.
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In a pan put the oil and butter, add the rosemary needles and the sage into small pieces and cook for a minute.
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Drain the pasta and the potatoes and transfer them to the pan with the spices. Pour the chick peas in the mix as well. Let the flavours comes together for 1 minute. Turn down the heat, sprinkle some pepper and serve.
ENJOY YOUR MEAL !!!!!
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