Fusilli con Ceci e Mais in Salsa di Pomodoro e Panna

Cook 150gms of overnight soaked white chickpeas and keep aside with the water it was cooked in

Remove core, score, blanch, and peel 1 kg ripe tomatoes, let it cool and blend to grainy consistency, simmer it in a heavy bottom pan, add a sprig of basil, a sprig of rosemary, 1/2 tsp salt 1/2 sp coarsely ground pepper, 1 sp of pasta / pizza herb mix, 1/2 spoon of coarse ground Kashmiri chilli

Chop vertically and thinly slice 50gms garlic, keep aside

Dice 200 gms of onions, keep aside

Dice 100 gms bell pepper, keep aside

Par boil 100gms sweet corn kernels and keep aside

Blanch 100gms of brocolli florets and keep aside

In a separate pan add 2 tbsp olive oil, 1 tbsp butter, add the sliced garlic and sweat in the lowest heat the garlic should get cooked softly and not browned, add the diced onions, 1/4 tsp salt and sweat till it becomes soft and definitely not browned — this is really important

Add the cooked garlic and onion to the simmering tomato sauce, add a cup or two of the chickpea cooked water to keep them all simmering without anything sticking to the bottom of the pan throughout 

Add 1 tbsp olive oil and 1/2 tbsp butter to pan saute the chickpeas, sweet corn, broccoli florets, diced bell peppers for 3 minutes and then add to the sauce

Add 2 tbsp of fresh cream to the sauce and adjust cracked pepper, salt, pasta herb to taste and simmer to consistency, you can remove the basil and rosemary sprigs now

Boil and cook 150 gms pasta of your choice to your desired level, add sauce with vegetables to mildly hot pan, add pasta, add cheese of your choice, toss, garnish with finely chopped fresh basil and enjoy!