Pasta with chickpeas and taleggio cheese

To make pasta with chickpeas and taleggio cheese, start by draining the precooked chickpeas; place half in a bowl, add a little water 1 and oil 2 and blend into a puree using an immersion mixer 3.

Brown the rosemary and unpeeled garlic cloves in a saucepan, with a drizzle of oil 4. Smash the peeled tomatoes by hand 5, add a drop of water, then the whole chickpeas 6.

Cook for 5 minutes 7, then add the chickpea puree 8 and stir. Add salt 9, pepper and cook for another 5 minutes.

Once this time is up, add the ditalini pasta 10 and cook for another 10 minutes, adding water as needed 11 and frequently stirring all the while 12.

Remove the rind from the taleggio cheese and cut it into small pieces 13, then place them in a saucepan. Add the milk 14 and melt in a bain-marie, stirring with a whisk to obtain a smooth cream 15.

When the pasta is cooked, remove from the heat, add a drizzle of raw oil 16 and stir. Arrange onto plates, with the taleggio sauce 17 and a sprig of rosemary. Your pasta with chickpeas and taleggio cheese is ready to be served 18!