Mezze Paccheri with Broccoli & Chick Peas
April 8, 2016
1Bring a pot of salted water to a boil, cook pasta about 80%, about 8 minutes.
2In a saute pan, cook garlic cloves and broccoli florets on medium heat. Once florets are tender, add chickpeas, pasta and a few scoops of pasta water. Saute all together.
3Once water has evaporated and pasta is al dente and well integrated, sprinkle parmiginao reggiano cheese. Toss quickly and serve.