Italy

Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Orecchiette con piselli, fagioli, ceci e lenticchie

A picture of Orecchiette with Peas, Beans, Chickpeas, and Lentils.

Orecchiette with Peas, Beans, Chickpeas, and Lentils

Flavia Giordano @flavia

Malmo, Skåne, Svezia

I had some leftover legumes, but not enough of each to use on their own, so I mixed them together and used them as a pasta topping.

I had some leftover legumes, but not enough of each to use on their own, so I mixed them together and used them as a pasta topping.

Orecchiette with Peas, Beans, Chickpeas, and Lentils

Flavia Giordano @flavia

Malmo, Skåne, Svezia

I had some leftover legumes, but not enough of each to use on their own, so I mixed them together and used them as a pasta topping.

I had some leftover legumes, but not enough of each to use on their own, so I mixed them together and used them as a pasta topping.

Saved

Ingredients

40 minutes

Serves 2 servings

7 ozorecchiette (200 g)
3.5 ozmixed dried legumes (peas, chickpeas, beans, lentils) (100 g)
Marjoram
Olive oil
Salt

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Steps

40 minutes

1

Soak the legumes overnight.
2

Rinse and cook the legumes for 40 minutes. Boil the orecchiette, drain, and toss with the legumes.
3

Serve with a sprinkle of marjoram, black pepper, and a drizzle of olive oil (I used a bit of coratina olive oil here).

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Cooksnaps

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Flavia Giordano @flavia

Published in the US on April 23, 2026 17:24

Malmo, Skåne, Svezia

Libera pensatrice alimentare, nomade digitale tra l’Italia e la Svezia.

Keywords

Legume Pea Lentil Bean Garbanzo Bean

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