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Pasta with chickpeas and chestnuts

ingredients

servings

3

Fresh rosemary

1 sprig

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Fresh sage

1 teaspoon

Fennel seeds

to taste

Garlic

1 wedge

Chestnuts

350 oz

Chickpeas

240 oz

Semolina pasta

130 oz

first courses from Italy

Pasta with chickpeas and chestnuts

Pasta with chickpeas and chestnuts

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with chickpeas and chestnuts

A first dish healthy, nutritious, energetic and very creamy. The combination of chickpeas and chestnuts will impress

Pasta with chickpeas and chestnuts step 1

step 1

We wash the chestnuts and let's put in a pot full of water with the sage leaves and fennel seeds. As the water begins to boil we spend about 40 minutes and then scoliamole sbucciamole

Pasta with chickpeas and chestnuts step 2

step 2

let it brown a clove of garlic in a little 'oil, add the crumbled chestnuts and let's make them cook for few minutes.

Pasta with chickpeas and chestnuts step 3

step 3

Then we add the chickpeas with all the water in the can, climb, pepiamo and we boil a few minutes until we get a nice cream.

Pasta with chickpeas and chestnuts step 4

step 4

frulliamo mid-dressing while the other let's leave well what it's like.

Pasta with chickpeas and chestnuts step 5

step 5

Boil the pasta and ripassiamola in our seasoning by adding cooking water to make it not too dry. Impiattiamo with a sprinkling of pepper et voilá lunch is ready

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