Ingredients
- 1 pkg Anna Orecchiette (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Chick Peas (15.5 oz)
- 5 cups Fresh Baby Spinach Leaves
- ¼ cup Heavy Cream
- ¼ tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¼ cup Fresh Parsley, chopped
Directions
Cook pasta according to directions on packaging. In a medium saucepan over medium heat, add olive oil, chick peas and spinach. Stir to prevent sticking and continue to sauté until spinach has wilted. Add heavy cream and allow to simmer. Lower heat and add in cooked pasta and thoroughly combine. Season with red pepper, salt and pepper to taste. Garnish with fresh parsley. Serves 4-6.
