Rigatoni with Creamy Garbanzo Bean Sauce

By garciamoss

Ingredients

• For the Blue Cheese Sauce:
• Rigatoni or Penne Noodles - 8-10 oz
• 2 Tablespoons, Olive Oil
• 2 Garlic Cloves
• 1 cup Garbanzo beans (cooked)*
• Salt and pepper, to taste
• 3 Tablespoons fresh Parsley, chopped
• Parmesan Cheese (optional)
• 1 cup milk
• 1/2 cup Bleu Cheese, crumbled
• 1 Tablespoon Butter
• Salt and pepper, to taste
• If using the canned one, drain and then rinse thoroughly before using.

Preparation

Step 1

Cook the pasta of your choice according to package directions. Drain when done.

While the pasta is cooking make the Blue Cheese Sauce. Melt the butter in a sauce pan using medium heat. Pour in the milk and add the crumbled Blue cheese and stir well until they all come together and no more lumps appear. Season with salt and pepper. Set aside and keep warm.

Heat the oil in a large pan (or big enough to accommodate the pasta and the sauce). Sauté the garlic until aromatic. Add the garbanzo beans and sauté for about 2 minutes. Season with a little salt and pepper. Remove the garlic and discard.

Add the sauce to the garbanzo. Add in the pasta and the fresh parsley and mix everything together. Correct the seasoning if necessary. Serve immediately with some freshly grated Parmesan Cheese on the side. Enjoy!