Truffle Tagliolini with Chickpeas and Green Onions

Today, June 2nd is the “Festa della Repubblica”. It is the Italian national holiday and commemorates the institutional referendum of 1946 that decided what form of government, monarchy or republic, to give to the country after the Second World War. After 85 years of monarchy, Italy became a Republic and the monarchs of the House of Savoy were deposed and exiled.

Italian people celebrates this national Holiday all over the world and I have prepared a delicate and different pasta recipe to join them. I hope you like it!

Yield: 4 servings

Time:  35 minutes

Ingredients:

- 17.6 oz (500 g - 2 bags) of Tagliolini Egg Pasta with Truffle

- 31 oz (878 g) of organic chickpeas (2 cans)

- 21 oz (600 g) of green onions

- 5 tablespoons of Extra Virgin Olive Oil Selection

- A pinch of salt

- Ground black pepper

- Spanish Saffron Filaments

- Chives  

- Balsamic Glaze Crema Classico

Instructions:

1. Wash and peel the chickpeas.

      2. Wash the green onions and chop their white base.

       3. Heat olive oil over medium in a medium saucepan and cook the green onions until they are soft.

    4. Add the chickpeas in the saucepan and cook them a few minutes. Adjust it with salt and ground black pepper.

     5. Take half part of the cooked chickpeas and green onions, put them into a bowl, and mix them with a blender.

    6. Add some extra virgin olive oil in the bowl and mix. Merge the mix with the rest of the chickpeas and the green onions in the saucepan. For a stronger truffle taste, use this Black Truffle Olive Oil.

   7. Cook the Tagliolini Egg pasta with Truffle in abundant boiling salty water. Make sure to stir occasionally.

    8. When the Tagliolini Egg pasta with Truffle are “al dente” (2-3 minutes), drain them, add them into the saucepan with the chickpeas, and stir.

    9. Prepare the dishes with a few green onions (the green part that you didn’t cook) and some chickpeas onthe bottom. Add the pasta, topping with the chickpeas sauce, some Spanish saffron filaments, and some chopped chives. Decorate with Modena Balsamic Glaze and some ground black pepper. Serve immediately.

This is not a difficult recipe but for those days you need a super simple and quick one, cook the Tagliolini, trickle some black truffle olive oil on the pasta, add a pinch of ground pepper, and enjoy!

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