Banza Penne
This hearty and flavorful pasta dish features Banza chickpea penne pasta tossed in a savory sauce made with slow-roasted pork, rosemary, and a sprinkle of Parmesan cheese.
Ingredients
- 1 Package Banza chickpea penne pasta
- 1 lb Slow-roasted pork, shredded or chopped
- 2 tbsp Olive oil
- 3 cloves garlic, minced
- 2 tbsp Fresh rosemary, chopped
- 1 cup Reserved pasta cooking liquid
- 1/2 cup Grated Parmesan cheese
- Salt and pepper
Instructions
- Cook the Banza penne according to package directions, reserving 1 cup of the cooking liquid before draining.
- The olive oil should be heated to medium heat in a large skillet. When the garlic is fragrant, add it and cook it for one minute.
- Add the shredded pork and chopped rosemary. Cook for 2-3 minutes, stirring frequently.
- Pour in the reserved pasta cooking liquid and bring to a simmer. Simmer for 5 to 7 minutes to allow the sauce to slightly thicken.
- Coat the cooked Banza penne evenly with the sauce by tossing it in the skillet.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan and rosemary if desired.