Pasta E Cece, with chickpeas & salami, this is one incredible dish that is so simple to make & so full of flavors. Super simple weeknight meal for everyone.
Welcome to the October edition of The Secret Recipe Club. I’m having so much fun with this group discovering new recipes and some awesome food blogs! What is the Club you ask? Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe to make and creates a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. I think this is such a cool concept! And since there are four groups, each Monday of the month is a new “reveal day.” This month my assignment was Mother Would Know. Her tagline is “home cooking beats take-out” and she isn’t kidding.
This site is full of declious and easy recipes to make on those busy weeknights. I work full time as well as write this blog, so my weeknights can be hectic. Laura, who writes Mother Would Know is a home cook, mostly self taught like me. She picked her site name after the usual experience we all have; calling our mom when we need help/advice on cooking. Sounds good to me.
Laura has many recipes that caught my eye. And my taste buds. The Maryland Style Crab Cakes would be perfect with a tossed salad for dinner. The Jerusalem or Israeli Cous Cous Salad sounds like the perfect weekday lunch for me. And as an eggplant lover, the Crispy Baked Eggplant had me drooling.
Ultimately, I chose the Pasta with Chick Peas “Pasta E Cece” for it’s simplicity and ease of preparation. Plus, all the ingredients are items I keep on hand because they’re delicious. I’ve never made pasta with chickpeas before so I was excited to give this a try.
I chose to use a tri-color fettuccine I found at Pirate-O’s, one of my favorite little stores here in Utah. They stock specialty sauces, salsas, and condiments. They have a “pasta room” and that’s where I found this gem from “Al Dente”. I thought it would be perfect in this dish.