Chickpea pasta with porcini mushrooms

Ingredients

For 1 serving

• Chickpea pasta80 g
• Porcini mushrooms150 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile clean the porcini without washing them: scrape the base of the stem with a small knife, wipe them with a damp cloth and slice them about half a centimetre thick; chop the parsley.
3. Heat the olive oil in a wide frying pan over high heat with the crushed garlic and sauté the porcini for 6 minutes, turning gently, until golden and their liquid has gone; salt at the end and remove the garlic.
4. Add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente.
5. Drain it gently, keeping a small ladle of the cooking water, and toss it with the mushrooms for a minute, loosening if needed.
6. Turn off the heat and finish with the parsley and black pepper.