Non classé

1 head of cauliflower, chopped into small pieces
1 15 oz can (1 1/2 cups) of chickpeas
10 sage leaves, chopped
2 cloves garlic, minced
4 tbsp olive oil
4 servings of pasta (2 cups dry)
salt and pepper to taste
Parmesan cheese, grated


Preheat the oven to 400ºF.

Place the cauliflower and chickpeas on a baking sheet.

In a small bowl, combine the sage, garlic and oil. Drizzle over the cauliflower and chickpeas and then toss. Roast in the oven for 30 minutes, until the chickpeas are slightly crunchy, and cauliflower is soft and golden.

Bring a large pot of water to boil. Cook the pasta until al dente.

In a large bowl, toss the pasta with the vegetables. Add more olive oil if the pasta seems too dry. You want a nice oil sheen. Season with salt and pepper, and top with freshly grated Parmesan cheese.

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