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Pasta with Chickpeas


  • (1) 4 oz can of chickpeas, strained and washed
  • 1 carrot, chopped finely
  • ½ onion, chopped
  • 4 tbsp of olive oil
  • 1 tsp of flour
  • 1 cup of white wine
  • 1 package of curly pasta
  • 4 tbsp of Parmesan cheese


  1. Sautee the carrot and onion with the oil for 5 minutes.
  2. Add the chickpeas and wine.
  3. Simmer on a low heat for 10 minutes.
  4. Add the flour and mix well.
  5. Simmer for 3 minutes. The sauce should thicken slightly.
  6. Boil and strain the pasta.
  7. Add the sauce and the Parmesan cheese

Serves: 4 persons




Penne Pasta with Asparagus


  • 7 stalks of asparagus, chopped
  • 4 tbsp of olive oil
  • 2 tbsp of white wine
  • 4 tbsp of Parmesan cheese
  • 1 package of spaghetti
  • salt and pepper


  1. Boil the asparagus until it is soft, about 6 minutes.
  2. Do not throw away the water.
  3. Sautee the asparagus with the oil and white wine for 5 minutes on a low heat.
  4. Boil the spaghetti in the water used to boil the asparagus.
  5. Strain the spaghetti and add the asparagus sauce.
  6. Add the Parmesan and salt and pepper to taste.

Serves: 4 persons

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