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Mezzi Rigatoni with Chick Peas (Mezzi Rigatoni con Ceci)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 13 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1 boxBARILLA Mezzi Rigatoni
1 cupcanned cick peas, drained and divided
1/2 cupextra virgin olive oil, divided
8 ouncespancetta, chopped
2 clovesgarlic, halved
1 package (6 ounces)fresh baby spinach leaves
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1/2 cupfreshly grated Parmigiano cheese


PLACE ¾ cup chick peas and 1/3 cup oil in blender or food processor; mix well.
HEAT remaining 3 tablespoons oil in large skillet over medium-high heat.
ADD pancetta and garlic; sauté 2 minutes or until garlic is golden. Remove garlic from skillet; discard. Continue cooking pancetta 2 to 3 minutes or until lightly browned, stirring occasionally.
COOK Mezzi Rigatoni according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot.
ADD pancetta, spinach, reserved pasta water, chick pea sauce, remaining chick peas and seasoning to hot Mezzi Rigatoni; toss. Transfer to serving platter; sprinkle with cheese



For spicy flavor, sprinkle with crushed red pepper flakes.


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