Mafaldine with Fennel and Chick Peas
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
450 g (1 lb) mafaldine
2 cloves garlic, chopped
375 ml (1 1/2 cups) fennel, sliced thinly
45 ml (3 tbsp) olive oil
375 ml (1 1/2 cups) canned chick peas, drained
2 tomatoes, diced
Salt and freshly ground pepper, to taste
340 g (3/4 lb / 12 oz) Pastorella cheese, diced
- In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
- In a large skillet, wilt the garlic and fennel in the oil for about 5 minutes.
- Add the chick peas and tomatoes and cook 3 minutes. Season with salt and pepper and mix well.
- Add the pasta and cheese to the pan and reheat while stirring gently to combine.
- Serve immediately.
Imported on 2011-01-20 20:26:46 — Original ID:2514