Today we discover together the whole wheat fusilli in chickpea cream with arugula and zucchini recipe, developed for you by the biologist and nutritionist Simona Santini and published in the magazine Starbene.
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Recipe categories
Difficulty
Preparation time
20 minutes
Cooking time
20minutes
Nutrition table
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Ingredients
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Le Stagioni d'Italia whole wheat Fusilli Varietà Cappelli
Value
150 g
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Boiled chickpeas
Value
200 g
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Zucchini
Value
1 grande o 2 piccole
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Arugula
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Q.b
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Le Stagioni d'Italia extra virgin olive oil.
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q.b.
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Salt
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q.b.
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Pepper
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q.b.
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Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
Parboil the zucchini cut into rounds in a frying pan lightly greased with oil.
Description
Cook the Senatore Cappelli's durum wheat fusilli separately.
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Wash the arugula and chop coarsely.
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Blend the chickpeas until a smooth cream is obtained (if necessary, add a little of the pasta cooking water).
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Sauté the drained fusilli in a pan until al dente with the zucchini and arugula.
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Add the chickpea cream.
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Cook for a couple of minutes: if it is too dry, add a little more cooking water from the pasta.
Description
Decorate the dish with a few tufts of arugula kept aside.
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Ingredients for 2 people