Salty cake of grilled zucchini, pine nuts and herbs
13 recipes
Mountain herbs with cream of courgettes, curry and chickpeas
ingredients
servings
4
Dry tomatoes
20 grams
Dried thyme
to taste
Oregano
to taste
Grated Parmesan cheese
150 grams
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Curry powder
1/2 teaspoon
Fresh sage
5 leafs
Garlic
1 wedge
Courgette
2 unit
Chickpeas
150 grams
Tagliolini pasta
300 grams
first courses from Italy
Mountain herbs with cream of courgettes, curry and chickpeas
Mountain herbs with cream of courgettes, curry and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Chickpeas have a high energy and nutritional power, rich in omega-3, fibers and proteins, are among the most important legumes for our body. Today we try them in cream with zucchini and curry, along with mountain herbs tagliolini and a little sage-
preparation
step 1
In a frying pan cook the small zucchini with oil, salt, pepper, garlic and some sage leaves. Meanwhile, boil the chick peeled in boiling water with a sliced sage for 15 minutes.
step 2
Chopped chickpeas and zucchini with curry and 100gr of parmesan cheese. Transfer the cream (leave it a little coarse, it is nice that the chickpeas are still a bit to see) in a frying pan if it is too thick stretched with a spoon
step 3
Prepare the wafers: on a baking tray with a paper oven, create squares (help with a coppapasta) with 50gr of parmesan cheese, herbs and broken tomatoes. Cook at 170 ° for 5 minutes.
step 4
Pour the pasta in plenty of salty boiling water: be careful about cooking, it takes just a couple of minutes.
step 5
Ultimate baking pasta in cream, served with cherry tomatoes, a dry tomato to decorate and a nice evo oil spin.
