Cellentani with Shrimp, Chickpeas, and Cherry Tomatoes

Amount Per Serving
Calories 434		Calories from Fat 126
% Daily Value*
Total Fat 14g		22%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 6mg		2%
Sodium 371mg		15%
Total Carbohydrate 64g		21%
	Dietary Fiber 11g	44%
	Sugars 5g
Protein 15g		30%

Vitamin A 13%		Vitamin C 109%
Calcium 11%		Iron 18%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Chickpeas and shrimp add Spanish flavor influences to this seafood pasta.
Presented at the 2012 Flavor Summit.

8 cups dried chickpeas

4 pound Barilla Cellentani

2 cups extra-virgin olive oil, very high quality

4 minced garlic cloves

4 pound cleaned, halved large shrimp

4 pints halved cherry tomatoes

32 chiffonade fresh basil leaves

as needed pepper

as needed salt

Instructions

Soak the chickpeas in water for 24 hours. Drain and cook in fresh water until soft. Add salt to taste when the chickpeas are almost finished cooking. Let cool and refrigerate in the cooking liquid.
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

In a skillet, warm about 1 tablespoon oil and saute a pinch of garlic until slightly yellow. Add 2 2/3 ounces shrimp and brown well. Add 1/3 cup tomatoes and saute for 1 minute. Add 1 cup drained chickpeas and saute to warm through. Season with salt and pepper.
Reheat 1 1/3 cups pasta in simmering water. Drain and add to the shrimp with 1 cup pasta water. Bring to a simmer. Cook until the sauce is creamy. Plate and garnish with basil and 2 teaspoons olive oil.