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Chickpea pasta with kale and roasted red peppers

I was experimenting with a new pasta (Barilla Chickpea Pasta) and designed this yummy recipe. To be honest, I like the taste and texture of the chickpea pasta but I don’t love it. Definitely serve it hot to help keep the texture soft.


  • 1 box of Chickpea Casarecce Pasta (8.8 oz or 250 g)
  • 3 large handfuls of kale, deveined and torn into bite size pieces
  • 1 cup of roasted red pepper (or sundried tomatoes). You can make own RRP or buy in a jar (in olive oil).
  • 1-2 Tbsp Olive oil
  • 2-3 bulbs garlic, minced
  • Salt and pepper


  1. Cook pasta according to directions. I cooked closer to 10 min for a softer texture.
  2. In a saucepan over medium heat, add oil and minced garlic. Saute for a minute.
  3. Add kale and saute for a few minutes until it shrinks and cooks down.
  4. Add roasted red peppers or sundried tomatoes. Add some extra oil from the jar or recipe.
  5. In pan, add the pasta and toss it all together.
  6. Add salt and pepper to taste and feel free to top with your favorite cheese (feta, goat, mozz or shaved italian cheese).
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