Pasta with chickpea cream and arugula

Name: Pasta with chickpea cream and arugula
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Organic Penne Rigate pasta 0.7 lb; Arugula 3.5 oz; Basil to taste; Extra virgin olive oil to taste; Precooked chickpeas 1 cup; Leeks 0.6 cup; Parmigiano Reggiano PDO cheese 2.5 oz; Extra virgin olive oil 3 tbsp; Water 1 mestolo; Basil to taste; Fine salt to taste; Black pepper to taste

it br de fr es

529

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 529
Carbohydrates g 72
of which sugars g 4.5
Protein g 18.2
Fats g 18.7
of which saturated fat g 5.22
Fiber g 8.2
Cholesterol mg 16
Sodium mg 514

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

If you’re craving a taste of Central Italy, this pasta with chickpea cream and arugula is a must-try. Seriously good. And it’s perfect when you want something light yet super satisfying. The blend of pasta with chickpea cream and gently wilted arugula makes each bite both creamy and a tad peppery. Unlike the classic winter 'pasta e ceci'—often paired with guanciale—this version is meat-free. Really fresh. It's got a bright vibe that’s ideal for warmer days or when you’re just after something easy. The chickpeas? Blended until smooth, and with a touch of Parmesan, you get a sauce that's savory and slightly rich. Never too heavy though.

What sets this creamy chickpea pasta apart is how the arugula is prepared. Sautéed gently over low heat, it retains its flavor while becoming just tender enough to mix perfectly. And listen, in towns like Lazio and Umbria, locals often use different greens, but arugula adds its own special twist. It’s got a slight bitter edge that keeps things interesting. Pretty much.

This pasta with arugula is incredibly versatile—perfect for a hot summer evening or when you need a break from heavier meals in autumn. To be honest, some folks like to add a splash of lemon juice or sprinkle toasted breadcrumbs for extra crunch and zing. And the sauce? It pairs beautifully with the silky chickpea sauce. The best part is, no fancy ingredients needed. It’s all about using what you likely have on hand. Can't go wrong.

Whether you’re into plant-based meals or just want a change from the usual red sauce, this dish is a comforting, moist, and satisfying twist on Italian comfort food. Perfect for your weeknight rotation or whenever you want to highlight simple, honest flavors.

INGREDIENTS

529

Calories per serving

Ingredients for the pasta: Organic Penne Rigate pasta 0.7 lb (320 g); Arugula 3.5 oz (100 g); Basil to taste; Extra virgin olive oil to taste

for the chickpea cream: Precooked chickpeas 1 cup (250 g); Leeks 0.6 cup (50 g); Parmigiano Reggiano PDO cheese 2.5 oz (70 g); Extra virgin olive oil 3 tbsp (40 g); Water 1 mestolo; Basil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with chickpea cream and arugula

To prepare pasta with chickpea cream and arugula, put a pot of water to boil, and add salt once it reaches a boil. Proceed with the chickpea cream: heat a drizzle of oil in a saucepan 1. Peel the leek and slice it into thin rings; add it to the saucepan 2, then drain and add the pre-cooked chickpeas 3. Salt to taste and sauté everything for about 5 minutes, stirring often.

Once the leek has softened, turn off the heat and add the basil leaves 4, stir and add pepper to taste 5. Pour the chickpea mixture into a tall container 6,

add the grated Parmesan 7 along with the oil 8 and blend with an immersion blender 9.

To obtain a sufficiently creamy mixture 10, if necessary, you can add one or two tablespoons of hot water to further dilute the cream during processing. Cook the pasta for the time specified on the package 11; in the meantime, in the same saucepan where you cooked the chickpeas, pour a drizzle of oil and add the arugula 12.

Wilt the arugula for a few minutes, using a ladle of pasta cooking water to help 13. Once the arugula is wilted, add the chickpea cream 14 and additional basil leaves 15.

Drain the pasta directly into the saucepan while it's still al dente 16. Stir well, mixing for a few moments 17, and serve your pasta with chickpea cream and arugula hot 18, if you prefer, with a drizzle of raw oil and a sprinkle of black pepper.