Cacio e Pepe with Chickpeas

• 1 lb (450g) Nonna’s Fresh pasta (short cuts work best-- we used orecchiette)

• 1 container Castello Cracked Pepper Whipped Dip

• 1 can chickpeas, undrained (beans + liquid)

• 2 tbsp extra virgin olive oil

• 2 tbs (about 3 cloves garlic) finely minced or grated

• grated Pecorino Romano

• black pepper and oregano

• parsley, finely chopped

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1. Sauté the Garlic & Chickpeas with Liquid: Heat olive oil in a large skillet over medium heat. Add the minced garlic, cooking for about 1 minute until fragrant. Pour in the entire can of chickpeas with their liquid and bring to a boil. Season with pepper and oregano. **Beans will begin to split which will indicate they are heated all the way through**.

2. Boil the Pasta: Once beans are heated, Add the pasta to a pot of boiling, salted water and cook until al dente Drain when ready.

3. Melt the Whipped Dip: While the pasta cooks, turn the heat on the stove down to low. Add the Castello Cracked Pepper Whipped Dip directly into the skillet with the chickpeas and liquid. Stir continuously until the whipped cheese completely melts and blends into a smooth, creamy sauce.

4. Toss & Emulsify: Transfer the cooked pasta into a bowl and pour the cacio e pepe with chick peas over it. Combine until the pasta absorbs the creamy sauce and everything is well-coated. (If the sauce gets too thick, add a splash of warm water or additional pasta water as needed).

5. Garnish & Serve: Ladle into bowls and top with fresh parsley, extra Pecorino Romano, and a pinch of freshly cracked black pepe. Serve immediately!

Tips & Tricks

• The Starch Advantage of Chickpea Liquid: Aquafaba (the chickpea canning liquid) is loaded with natural starches and proteins. When combined with the lipids in the Castello whipped dip, it forms a stable emulsion that mimics slow-simmered, traditional chickpea stew sauce in a fraction of the time.

• Mash for Instant Thickness: For an even richer, stew-like body, use a fork or potato masher to lightly crush about half of the chickpeas right in the pan before adding the cheese spread.

• Toasting the Black Pepper: Sautéing coarsely ground black pepper in olive oil alongside the garlic releases its essential oils (piperine), boosting the peppery aroma to match the Cracked Pepper cheese spread.

• Low Heat is Key: Always keep the skillet on low heat when incorporating cream cheese or whipped spreads to ensure a creamy texture without separation.

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