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  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 2 tablespons butter
  • 1/4 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1 head fennel greens
  • 1–16 ounce can ceci (chickpeas/garbanzo beans)
  • 8 ounces ditalini (or other small pasta)
  • Salt, to taste
  • Freshly grated black pepper, to taste
  • 1 peperoncini (crushed red pepper, to taste – optional)
  • Parmigiano-Reggiano, grated, for garnish

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Instructions

  1. In a large skillet over medium heat, melt the butter into the oil. Saute the garlic until golden. (Add red pepper. ) Add the chickpeas and saute for a few minutes, stirring often. Add chopped fennel greens and mix well.
  2. Bring a pot of salted water to boil. Cook the ditalini until al dente. Drain, retaining a cup of the cooking water.
  3. Add to chick pea mix with a little pasta water. Salt and pepper to taste.
  4. Serve immediately with a sprinkle of Parmigiano.

Find it online: https://garrubbo.com/recipes/ditalini-ceci-ciuffi-finocchi/