Pasta e Ceci (pasta with chickpeas) is often thought of as a winter dish. Our summer-style corzetti pasta & ceci combines chickpeas with sautèed zucchini to create a comforting primo piatto, perfect for a late summer, veg-heavy pasta dinner.
Featuring a delectable combination of humble ingredients, this summer version of pasta with chickpeas is rich yet light. You’ll want to make it over and over again, no matter the season.
Summer-Style Corzetti Pasta e Ceci
- 100 gr cooked chickpeas
- 4 zucchini, diced
- 1/2 onion, finely chopped
- fresh basil leaves
- extra virgin olive oil
- salt and pepper
Cover the bottom of a pan with extra virgin olive oil. When it is hot, add the onion and cook, over low heat, for a few minutes, until soft.
Add the zucchini and basil leaves, and cook for a couple of minutes. Then add the chickpeas and continue cooking (add some splashes of water if the sauce dries up too quickly).
In the meantime, cook the corzetti pasta until al dente. Drain and toss with the zucchini/chickpea sauce. Divide the corzetti pasta e ceci into plates and serve immediately.