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| ~ 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
15-20 Shrimp
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.
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| ~ 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.
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| ~ 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!
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| ~ The “Condimento” just before serving ~ |
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| ~ 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.
Salute!
Sounds delicious, John! I will try that next time its time for shrimps. Tonight its time for home made pizza with truffle salami and ceps – and a bottle of 1988 Vigneto Bertinga, Castello di Ama – keeping my fingers crossed that it is good! 🙂
Wow! Nice. 1988 should be fine indeed. What is the signigicance of that vineyard? I've not heard of it.
Really don´t know, John. I´m searching the web right about now. It seems that Castello di Ama doesn´t make this wine any longer and I can´t find any vintages after 1990. I will look some more and probably mail them later tonight or tomorrow.
I have just uncorked it and it smells wonderful! Will post later tonight.
Can't wait to hear about it. Vigna l'Apparita is of course their big name now, but I wasn't familiar with the one you mentioned. Still 1:30 here! A ways to go… Cin Cin!
🙂 Grazie! Just finished the bottle, with a little help…- it was just stunning! A perfectly mature Sangiovese – wish I had more… I just posted a note.
Hi John, the Cru Vigneto Bertinga was produced only in 1988 and 1990.
Daniele