Lunchbreak: Gemelli with Chickpea Cream

Chef Carolina Diaz

Terzo Piano at The Art Institute of Chicago - 159 E. Monroe St., Chicago


All 3 plates of pasta that won the Barilla World Pasta Masters Championship will be featured in our restaurant week menu starting Jan 25th – Feb 7th.



Gemelli with Chickpea Cream


1 box of Gemelli

cook according to instruction on the package


1/2 cup EVOO

2 cups Swiss Chard, roughly chopped

1 tbs    Salt

1 cup   Onion, Small diced

1 tbs    Garlic, minced

1 tbs    Anchovies, minced

2 cups Chickpeas, pureed with Juice of 1 lemon

15ea    Cherry tomatoes, cut in half

1 tbs    White vinegar


2 cups Panko bread crumbs

1 tbs    Butter

1 tbs    Honey


-In a sizzling pan on high heat add the oil and swiss chard and salt and allow to char.

-Reduce the heat to medium and add onion, garlic, anchovies, and white vinegar

-Add tomatoes and chick pea cream and allow all the flavors to melt together for 4 minutes


-Add cooked gemelli

-Use the starchy pasta water to thin out the chickpea cream and marry the sauce to the gemelli


-In a bowl toss panko and honey and toast in a 300F for 6 minutes

-Once the bread crumbs come out of the oven, very carefully, toss in honey and coat the breadcrumbs


-Use the sweetend bread crumbs to finish over the top of the dish.


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