White Bean and Chickpea Pasta

White Bean and Chickpea Pasta
Yields1 Serving
 1 Box Barilla Chickpea Rotini
 2 shallots, minced
 2 garlic cloves, minced
 1 cup cherry tomatos, halved
 1 can white beans
 3 tbsp Extra virgin olive oil
 ¼ cup Vegetable stock
 2 tbsp Basil, chopped
 2 tbsp Italian parsley, chopped
 Salt and pepper to taste
1

In a sauté pan, heat extra virgin olive oil over medium heat. Add your garlic and cook for a minute, and then add your shallots and continue to cook. Add a pinch of salt and gently sauté all together for 3-4 minutes.

2

Heat your salted pasta water in a large pan. When it boils, add your Barilla Chickpea Rotini and cook until al dente for about 7-9 minutes.

3

While your pasta cooks, add a bit more extra virgin olive oil to your pan and add your cherry tomatoes, stirring 2-3 times a minute until they begin to brown. Deglaze your pan with your vegetable stock and add your white beans.

4

Drain your pasta and add to your saucepan, gently stirring all the ingredients together, thickening the vegetable stock so it forms a nice sauce. Season with salt and pepper and finish with your chopped herbs, stirring together. Serve and enjoy.

Ingredients

 1 Box Barilla Chickpea Rotini
 2 shallots, minced
 2 garlic cloves, minced
 1 cup cherry tomatos, halved
 1 can white beans
 3 tbsp Extra virgin olive oil
 ¼ cup Vegetable stock
 2 tbsp Basil, chopped
 2 tbsp Italian parsley, chopped
 Salt and pepper to taste

Directions

1

In a sauté pan, heat extra virgin olive oil over medium heat. Add your garlic and cook for a minute, and then add your shallots and continue to cook. Add a pinch of salt and gently sauté all together for 3-4 minutes.

2

Heat your salted pasta water in a large pan. When it boils, add your Barilla Chickpea Rotini and cook until al dente for about 7-9 minutes.

3

While your pasta cooks, add a bit more extra virgin olive oil to your pan and add your cherry tomatoes, stirring 2-3 times a minute until they begin to brown. Deglaze your pan with your vegetable stock and add your white beans.

4

Drain your pasta and add to your saucepan, gently stirring all the ingredients together, thickening the vegetable stock so it forms a nice sauce. Season with salt and pepper and finish with your chopped herbs, stirring together. Serve and enjoy.

White Bean and Chickpea Pasta