Lasagne in green with vegan pesto and zucchini
13 recipes
Scialatielli With Sugo And Ceci
ingredients
servings
4
Scialatielli pasta
400 grams
Tomato pulp
250 grams
Precooked chickpeas
250 grams
Extra virgin olive oil
4 spoons
Garlic
1 wedge
Iodized salt
2 pinches
Coarse salt
1 spoon
Parsley
1 sprig
first courses from Italy
Scialatielli With Sugo And Ceci
Scialatielli With Sugo And Ceci
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The truffles with chick peas are a very tasty and appetizing dish with the first cold. You can find the scallops in the fresh pasta shelf in all the supermarkets. If you do not like them or you do not find them, you can replace them with noodles, lynx or buccanees. Prepare them is easy and fast. The cream obtained with the smoked chickpeas wraps the pasta and gives it a sweetness that goes into balance with the tomato sauce acid, creating a balance on the palate
preparation
step 1
In a saucepan pour the oil and squeeze the clove of garlic, add the chickpeas and their water and cook until the liquid has evaporated. Move the chickpeas to a plate with a perforated ladle
step 2
Pour into the saucepan, without cleansing it, the tomato pulp, salt and bring to a boil, then join half the chickpeas and continue cooking for another 10 minutes on a slow fire.
step 3
Blend the remaining half of the chickpeas and keep aside.
step 4
Cook the scialatielli in salty boiling water, dilute the chickpea cream with a few spoonfuls of cooking water and season with the dripped scialatielli.
step 5
Spread in the dishes and serve with the chopped pepper sauce and tomatoes and a parsley leaf for decoration.
