Fresh egg pasta in a sauce made from fresh broccoli and chickpea


This recipe is for a delicious and healthy dish of fresh egg pasta in a flavorful and vibrant sauce made from fresh broccoli and chickpeas. The pasta is cooked al dente, creating a perfectly tender and satisfying base for the flavorful and nutritious sauce. The fresh broccoli adds a crisp and crunchy texture, while the chickpeas provide a nutty and savory flavor. Whether you’re looking for a vegetarian option or just something new and tasty, this dish of fresh egg pasta in a sauce made from fresh broccoli and chickpeas is sure to hit the spot. So, why not try something new and enjoy this healthy and satisfying meal today!


  • 1 batch fresh egg pasta
  • 3 cups broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup lemon juice
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving


  • Cook the fresh egg pasta according to the instructions on the package until al dente. Drain and set aside.
  • In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  • Add the broccoli florets and chickpeas to the saucepan and cook for 5-7 minutes, or until the broccoli is tender.
  • Use a blender or food processor to puree the broccoli mixture until smooth. Return the puree to the saucepan and stir in the broth and lemon juice. Season with salt and pepper to taste.
  • Toss the cooked pasta with the sauce. Serve with grated Parmesan cheese on the side. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.