Pasta e ceci with tubetti with broccoli pesto

Serves: 4
Duration: 20 minutes

A reflection of the Mediterranean trinity of pasta, legumes and olive oil. Pasta e ceci is about family nourishment and one of the quiet daily dishes from the countryside in Puglia.

INGREDIENTS:
2 ½ cups of cooked chickpeas
500 mls of chickpea water
A handful of tubetti pasta
Sliced baby carrots cooked in the chickpea water with a sprig of rosemary until tender and remove the rosemary when carrots are cooked.

BROCCOLI RABE PESTO:
1 small bunch Broccoli rabe
Toasted almonds
4 cloves roasted garlic
200 gms Pecorino stagione grated
Salt and pepper
½ cup EVOO

METHOD FOR PESTO:
Clean the broccoli rabe of any tough stalks and blanche in salted water, ensure it remains bright green and not too al dente. Drain thoroughly and chill. In a food processor blend, everything together except the EVOO. Once everything is finely chopped, add the EVOO and process until smooth. This will take seconds, not longer. 

Cook the tubetti al dente and add to the hot chickpeas in their carrot broth. Serve with Broccoli rabe pesto and more EVOO.