Boil a large pot of water. Add salt and a tablespoon of olive oil. Add fresh pasta and cook for 3 minutes, until al dente. (If using dried pasta, cook according to package instructions.) Drain, but reserve 1 cup of the cooking liquid.
In a large skillet, heat 1 tablespoon of the olive oil. Add garlic and chile. Saute for a few minutes until the garlic turns golden.
Add cauliflower and reserved cooking liquid. Stir once. Cover and cook for 8 minutes. The vegetables should be fork tender, but still crisp and the liquid will have evaporated.
Add chickpeas, cooked pasta. pestp, parsley and salt. Toss for 2 minutes.
To serve, add 1 tablespoon of olive oil and cheese over each serving.
Notes
Use as much or as little garlic as you prefer.
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