Creamy Pasta with Chickpeas

Method

1. In a pot, heat a drizzle of oil and sauté finely chopped shallot (or garlic) for a few minutes.
2. Add a few sage leaves and tomato paste, stirring to intensify the flavor.
3. Add the cooked and drained chickpeas, cover with water, season with salt and pepper, and stir.
4. Cover with a lid and cook for about 20 minutes so the chickpeas soften and absorb the flavors. (If short on time, you can just bring to a boil since the chickpeas are already cooked.)
5. Remove a portion of the chickpeas along with some broth and blend into a smooth cream. Set aside.
6. Add the pasta (ditalini rigati) to the pot, making sure it's just covered with liquid. Cook according to the package directions, stirring occasionally.
7. When the pasta is al dente, stir in the chickpea cream to achieve a creamy consistency.
8. Remove from heat, add grated Grana Padano and a drizzle of oil, mix well.
9. Serve with a drizzle of raw oil, a grind of black pepper, and a few sage leaves.