Pure passion for pasta
Delverde fusilli wrapped in a cream of chickpeas and cauliflower, enriched with grated cheese, offer an unexpected combination of ingredients that come together in a delicious and genuine dish.
Recipe difficulty level: easyReady in
25 minutes
Watch the Video
Preparation
10 minutes
Cooking
15 minutes
Total time
25 minutes
Number of guests at the table:
| 320 | g | Delverde Fusilli |
| 500 | g | cauliflower (cleaned weight) |
| 130 | g | canned chickpeas |
| 20 | g | grated cheese |
| 1/4 | onion | |
| q.b. | extra virgin olive oil | |
| q.b. | salt | |
| q.b. | pepper |
Tools
Bowls SpoonStick blender Frying panPotColanderMethod
Start by pouring a drizzle of oil into a frying pan, adding the chickpeas with salt, pepper and breadcrumbs.
Sauté for a few minutes and set the chickpeas aside.
In the same pan, sauté 1/4 of the onion.
Add the cleaned and roughly chopped cauliflower and a glass of water.
Cook until the cauliflower is soft and tender.
Season with salt and pepper.
Add the grated cheese and blend until smooth.
Cook the fusilli in boiling salted water for 9 minutes, as indicated on the package.
Drain the pasta a couple of minutes early and pour it into a pan with the cream, adding a bit of cooking water to make it creamy.
Top with the chickpeas and serve hot.
Did you like this recipe?
Share it online with anyone you want!
