4 ounces Barilla Chickpea Casarecce
1 medium sweet potato
1 garlic clove, minced
1 tablespoon olive oil
¼ teaspoon seas salt
- Heat your oven to 425˚F. Give the sweet potatoes a good scrub and cut into ¼” cubes. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Roast until the sweet potatoes are tender and starting to brown, 25 to 30 minutes.
- While the sweet potatoes are roasting, prepare the chimichurri.
- Finally, cook the pasta. Bring a pot of salted water to a boil. Add the Chickpea Casarecce and cook until al dente, 7 to 8 minutes. Drain, reserving 1 cup of the pasta water, and return the pasta back to the pot.
- When the sweet potatoes are done, add them to the pasta along with ⅓ to 1/2 cup of the chimichurri. Stir to combine and serve hot. This pasta can also be served chilled. Whichever way you go, keep extra chimichurri on hand- the pasta likes to soak up the sauce and you might need a bit more!