Chickpea Pasta with Soft Cheese and Pears
Chickpea Pasta with Soft Cheese and Pears from Spoonsparrow: Cinnamon transforms the savory recipe into a delicious winter dish.
Ingredients
- 250 g Napa Cabbage (1/4 head)
- 2 Pears
- 200 g Soft Cheese (50% fat in milk fat fraction)
- 3 Stalks Parsley
- 500 g Chickpea Noodles (Spirelli)
- Salt
- 2 tbsp olive oil
- Pepper
- Ground Cinnamon
- 30 g Pine Nuts (2 tbsp)
Instructions
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1.
Clean, wash, and shred the Napa cabbage into very fine strips. Wash, dry, halve, remove the core from the pears, and slice the flesh thinly. Slice the soft cheese. Wash, dry, and chop the parsley.
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2.
Cook the Spirelli according to package instructions in plenty of boiling salted water until al dente, then drain in a sieve.
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3.
Heat the oil in a pan. Sauté the pears for 7 minutes over medium heat. Add the Napa cabbage, sauté for 3 minutes, and season with salt, pepper, and cinnamon. Meanwhile, toast the pine nuts in a pan without fat over medium heat for 4-6 minutes.
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4.
Mix the pasta with the vegetables and serve on plates with soft cheese, pine nuts, and parsley.
