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Rosemary Garlic Linguine with Chickpeas, Rosemary, Chile and Garlic

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Serving Size: 
  • 1 lb. Pappardelle's Rosemary Garlic Linguine
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 6 garlic cloves, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon Italian flat-leaf parsley, chopped
  • 1 (14 oz.) can chickpeas, drained and rinsed
  • Freshly grated Parmesan cheese
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup pasta water. 
  2. While pasta is cooking, heat olive oil in a large skillet. Add garlic, red pepper flakes, parsley, and rosemary. Cook over medium-low heat, making sure not to burn the garlic, until fragrant, about 2 minutes. Add chickpeas and cook for another 3 minutes. Add reserved pasta water - 1/4 cup at a time - until sauce is of desired consistency.
  3. Serve sauce over individual plates of pasta. Garnish with freshly grated Parmesan cheese.

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package