Chickpea sedanini with zucchini cream is a simple and tasty vegetarian and vegan first course, ideal for a light and healthy meal.
1. Cut the zucchini into chunks and cook them by steaming or boiling with a little water.
2. Blend the cooked zucchini with extra virgin olive oil, mint, basil, and a pinch of salt.
3. Boil the chickpea sedanini in plenty of salted water.
4. Drain the pasta al dente and mix it with the zucchini cream.
5. Serve hot with a sprinkle of pepper.
Refrigerator
The zucchini cream can be stored in the refrigerator for up to 2 days and can be used as a sauce for other dishes. Serve with a sprinkle of black pepper and accompany with a fresh white wine.
Italy, Puglia
| Energy (kcal) | 44.35 |
| Carbohydrates (g) | 1.68 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 3.22 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 1.58 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.05 |
