|~ Wild Tuscan Rosemary is actually the star of this Recipe ~|
The flavors and aromas of coastal Tuscany burst from this delicious and healthy pasta recipe. This is easy to make and is incredibly flavorful and aromatic.
Pasta con Ceci e Gamberi (Pasta with Chick Peas & Shrimp)
1 pound Penne
1 15oz. Can Chick Peas, rinsed & drained
1 bundle scallions, whites removed. Chopped.
3 garlic cloves
8 oz. Chicken Stock or Broth
4 sprigs fresh Rosemary (for Rosemary scented oil)
In a small saucepan, add the chopped rosemary to 6 tablespoons of extra virgin olive oil. Bring oil just to a simmer, then remove from heat and let sit until you complete the dish.
In a large pot of salted water, cook the pasta. While that’s working, add the garlic and scallions to a bit of olive oil and saute 3-4 minutes until fragrant and soft.
|~ Chopped Rosemary in Extra Virgin Olive Oil ~|
Once the scallions are softened, add the chick peas and the chicken broth to the pan, lower the flame and simmer gently until the pasta is almost al dente.
|~ Ceci are great, but you could also do this with White Beans ~|
When the pasta is 2-3 minutes from being finished, increase the heat to medium, add the shrimp and cook through until they turn color. Drain the pasta, toss together and serve.
At the table, pass the Rosemary Olive Oil and allow your Guests® to drizzle on the pasta. It is remarkable!
|~ The “Condimento” just before serving ~|
|~ The Chef’s Plate: This looks bland, but the juice from the broth & the flavor and aromatics from the Rosemary were amazing ~|
We served two wines with this and both were successful. They will be reviewed separtely, but we tried a 2010 Barbera d’Alba and a crisp Sauvignon Blanc. The Barbera really played nicely against the earthy components from both the Ceci and the Rosemary. And the herbal and mineral notes in the Sauvignon Blanc were equally harmonius with the Rosemary and delicate shrimp.
January 17, 2014