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Fusilli integral with hummus and seasonal vegetables

ingredients

servings

4

Basil

5 leafs

Lime juice

1 coffee cup

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Avocado

1 half

Precooked chickpeas

100 grams

Cucumbers

1 unit

Cherry tomatoes

150 grams

Wholewheat fusilli pasta

400 grams

first courses from Italy

Fusilli integral with hummus and seasonal vegetables

Fusilli integral with hummus and seasonal vegetables

vegan with gluten high in potassium high in magnesium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli integral with hummus and seasonal vegetables

Simple, good and original

Fusilli integral with hummus and seasonal vegetables step 1

step 1

Cook the pasta in salty boiling water, drain and allow to cool completely. Let's go.

Fusilli integral with hummus and seasonal vegetables step 2

step 2

Prepare the hummus: in a mixer put the chickpeas already boiled, half avocado, salt, oil and lime juice smooth everything until it becomes a smooth and crunchy creme.

Fusilli integral with hummus and seasonal vegetables step 3

step 3

Cut the cherry tomatoes and cucumbers and add to the cold pasta. Also pour hummus.

Fusilli integral with hummus and seasonal vegetables step 4

step 4

Mix this well with a few chopped chopped basil leaves, garnish with a sprinkling of pepper and fresh basil leaves. Enjoy your meal!!

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