Sublime

The basis is clear: cooked chickpeas are added to some sort of soffritto (that is, the finely diced mix of onion, celery and carrot fried in oil), water or chickpea cooking liquid added, everything simmered with pasta added towards the end. Beyond this, the variations are endless and it is up to you. Pasta e ceci can be brothy or creamy; can includ

NOUILLES AUX CREVETTES ET PISTOU Pasta with Prawns & Pistou People are often surprised to learn that pasta is a staple in France, eaten on an almost daily basis. Dried egg pasta, such as tagliatelle or fettuccine, is perfect for this recipe, but any shape will do.