3 lb. Barilla Mostaccioli
Salt and pepper
3 cloves garlic, minced
3 lb. Tuscan black kale, steamed and thinly slice
3 cups grated pecorino
3/4 cup olive oil
3 sprigs fresh rosemary
3 cups cooked chickpeas
3 pints grape or cherry tomatoes, oven dried
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For each serving, to order: Heat some oil and saute a pinch of rosemary and garlic for 1 minute. Add 2 Tbsp chickpeas and a handful of kale and saute to wilt. Season with salt and pepper.
- Meanwhile, reheat about 1 cup pasta in simmering water. Drain and add it the the kale pan with a splash of water to make a sauce. Stir in 2 Tbsp tomatoes and toss to combine. Plate and garnish with 1 Tbsp cheese and a drizzle of oil.