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PASTA E CECI with mini artisan lettuce salad

Time: 20 minutes

Ingredients not provided: Salt, Pepper

Equipment required: Medium-sized pot, knife, and cutting board




Step 1: Preheat

Put a medium-sized pot over medium heat.

(Optional: If adding turkey meatballs cook now, using the directions on the label provided).

Step 2:

Add the sofrito and crushed tomato to the pot and cook for 2-3, season with salt and pepper.

Step 3:

Add 1-3/4 cups of water, raise the heat to high and bring to a boil. Add a pinch of salt.

Step 4:

Add the pasta, reduce the heat to medium and cook for 5 minutes, stirring occasionally. Continue on to the next step.

(Optional: If adding chicken add the chicken into the pot at the same time as the pasta).

Step 5:

While the pasta cooks, roughly chop the kale and set aside for later use.

Step 6:

After the pasta cooks for 5 minutes, drain the water from the chickpeas and add to the pot. Continue cooking the pasta and chickpeas together for 2-3 minutes or until the pasta is al dente (cooked but still has a slight "bite" to it). If the water is totally evaporated but the pasta not yet cooked, you can always add more water, a little at a time.

(Optional: If adding shrimp add the shrimp into the pot at the same time as the chickpeas)

Step 7:

Once the pasta is cooked, turn off the heat and stir in the chopped kale. Serve in a bowl and sprinkle with parmesan.

Step 8: Prepare the lettuce

Trim just the very bottom of the lettuce off and discard. Cut and clean the remainder of the lettuce, dry, and place on a plate or in a bowl. Dress the lettuce with the lemon vinaigrette just before you serve it.



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