Recipe title decorationPasta

Mafaldine al Finocchio e Ceci

Mafaldine with Fennel and Chick Peas

square Servings: 4 to 6
square Preparation: 15 minutes
square Cooking: 8 minutes
  • 450 g square 1 lbmafaldine
  • 2 clovesgarlic, chopped
  • 375 ml square 1 1/2 cupsfennel, sliced thinly
  • 45 ml square 3 tbspolive oil
  • 375 ml square 1 1/2 cupscanned chick peas, drained
  • 2tomatoes, diced
  • To tastesalt and freshly ground pepper
  • 340 g square 3/4 lb square 12 ozPastorella cheese, diced
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In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.

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In a large skillet, wilt the garlic and fennel in the oil for about 5 minutes.

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Add the chick peas and tomatoes and cook 3 minutes. Season with salt and pepper and mix well.

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Add the pasta and cheese to the pan and reheat while stirring gently to combine.

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Serve immediately.

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