Pasta e Ceci with Salted Ricotta & Parsley Oil
Inspired by traditional pasta e ceci from central and southern Italy, this dish combines tender chickpeas and ditalini pasta in a rustic tomato, white wine and rosemary sauce. Half the chickpeas are blended for creaminess, while the rest remain whole for texture. Finished with salted ricotta and a drizzle of cavolo nero, it balances hearty autumn comfort with fresh, vibrant flavour — a simple dish rooted in Cucina Povera traditions.
Specifications
- one-off
- Base, One-off 2, One-off 4, One-off 6
Variants (4)
- Base — 0.00 GBP — In stock
- One-off 2 — 16.50 GBP — In stock
- One-off 4 — 13.50 GBP — In stock
- One-off 6 — 11.66 GBP — In stock
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