So I made some amendments to the recipe and it was fabulous. I used half the pasta called for, used a nitrite/nitrate free organic peparoni instead of the prosciutto, a tad less red pepper and a tad more cheese and used butter beans instead of chickpeas. It was to die for and I will be making it again! --yes I realize I pretty well made a different dish but hey it turned out well!
This was not a good recipe. It was really bland and the combination of flavors was not good.
This was a delicious, savory dish. The chickpeas provide a creamy base to the flavor. Because of the simmering time, the prosciutto adds a tasty saltiness to the entire dish. I would definitely serve this to guests. I used whole wheat rotelli pasta, packaged paper-thin sliced prosciutto, regular broccoli, and asiago cheese, but otherwise followed the recipe.