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Tomatillo, Chick Pea and Parmesan From Here Pasta

Tomatillo, Chick Pea and Parmesan From Here Pasta

4 portions


  • 250 g (½ lb.) linguine
  • 820 ml (29 oz.) can of tomatillos,* drained and quartered
  • 4 garlic cloves, chopped
  • 1 onion, thinly sliced
  • 625 ml (2½ cups) boiling water
  • 500 ml (2 cups) cherry tomatoes, halved
  • 540 ml (9 oz.) can of chick peas, rinsed and drained
  • 1 jalapeno pepper, sliced into rings (optional)
  • Salt and freshly ground pepper
  • 100 g (3½ oz.) Parmesan from here cheese, grated, such as [Parmesan Riviera or Parmed'Or
  • 155 ml (2/3 cup) fresh cilantro, chopped
  • *Tomatillos are part of the ground cherry family and resemble small green tomatoes. The inside is similar to a cherry tomato. They are sold in cans in supermarkets such as IGA.


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  • In a large saucepan, combine the linguine, tomatillos, garlic, onion, boiling water, cherry tomatoes, chick peas and pepper. Generously season with salt and pepper.
  • Bring to a boil and cook on medium-high heat for 10 minutes, stirring frequently, until the pasta is al dente and has absorbed most the liquid. Remove from the heat, cover and let stand for 2 to 5 minutes.
  • Add half of the cheese and stir.
  • Adjust the seasoning.
  • Garnish with the cilantro and remaining grated cheese.
  • Enjoy.


  • The pasta will keep in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe