Mezze maniche pasta tossed in chickpea cream with fresh oregano and a knife-cut cuttlefish and lemon ragù

Procedure

Blend the chickpeas with the fresh oregano, salt, and a small piece of garlic, adding the pasta cooking water to make a smooth and velvety cream.

Chop the celery, carrot, and onion, sauté in a drizzle of oil, add the chopped cuttlefish, let it cook for a few minutes, then deglaze with the lemon juice. Season with salt and pepper.

Cook the mezze maniche and stir in the chickpea cream, serve with the lemon cuttlefish ragù, and garnish with lemon zest and fresh oregano leaves.

Cook the mezze maniche and season with the Genoese sauce, plate and garnish with Parmesan or Pecorino cheese and fresh basil as desired.