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This recipe brings together the classic comfort of Pasta e Ceci (pasta with chickpeas) and the bold, peppery bite of Cacio e Pepe. By using Castello Cracked Pepper Whipped Dip as the base, you bypass the tricky process of trying to emulsify grated cheese and water without clumping. The whipped dip melts effortlessly into the liquid from the chick peas, creating a rich sauce with a sharp black pepper kick.
• 1 lb (450g) Nonna’s Fresh pasta (short cuts work best-- we used orecchiette)
• 1 container Castello Cracked Pepper Whipped Dip
• 1 can chickpeas, undrained (beans + liquid)
• 2 tbsp extra virgin olive oil
• 2 tbs (about 3 cloves garlic) finely minced or grated
• grated Pecorino Romano
• black pepper and oregano
• parsley, finely chopped