Spaghetti with Chickpeas and Saffron cream Sauce

Instructions

• • Bring plenty of water to a boil in a large pot.
  • Once the water is boiling, add salt (7 grams per liter of water).
  • Gently heat half the olive oil in a large frying pan.
  • Add the sliced spring onion and cook until it gets light golden in color. Add chili and chickpeas.
  • Season with salt and add raisins, saffron and Puck Bechamel. Simmer for 2 minutes.
  • Drop the pasta into the boiling salted water. Remember to stir for the first few minutes to keep the pasta from sticking together.
  • Drain the pasta 1 minute earlier than stated in the instructions on the box.
  • Add the pasta to the frying pan and add sauce, sundried tomatoes and parsley. Cook for a minute minute until everything is well mixed together.
  • Remove the pan from the heat, add parmesan cheese and drizzle with a bit of Extra Virgin Olive oil before serving.