Preparation:

Cut the cherry tomatoes, the stick of celery with a few leaves, the basil, the onion, the black olives and the tuna into small pieces. Mix everything and dress with salt, pepper and Extra-Virgin olive oil. Cook the chickpeas pasta in plenty of boiling salted water. After 5 minutes drain and cool under running water. Add to the sauce and mix, if necessary adding a drizzle of Extra-Virgin olive oil. Your pulses are ready to enjoy!

Preparation:

Finely chop the parsley, onion and garlic. Put everything in a small pan and add a drizzle of Extra-Virgin olive oil. As soon as the garlic starts to go brown add the shelled shrimp and wine, and reduce over a high heat, stirring frequently, for a very short time. Cook the chickpeas pasta in plenty of boiling salted water. After 6 minutes, drain and add to the sauce. Drizzle with Extra-Virgin olive oil and add a few leaves of parsley to bring out all the taste of the most nutritious and easy-to-prepare pulses!

Preparation:

Wash the aubergines, cut into small cubes and sauté in a saucepan with a little oil, a clove of garlic and a pinch of salt for 5 – 10 minutes. Add a few spoonfuls of tomato passata and simmer to reduce to the desired consistency. Cook the pasta in plenty of salted water for 6 minutes, then drain. Add the sauce and plenty of chopped rosemary, and serve this tasty, healthy dish with pulses prepared in just a few minutes!

Preparation:

Cut the shrimp in half lengthwise. Slice the chilli pepper, eliminating the seeds if you prefer a milder taste. In a pan, sauté the garlic cloves and chilli pepper in two spoonfuls of oil. Then add the spinach and salt to taste. Remove the garlic and cook for about 8 minutes on a medium to high heat until the spinach has softened. Halfway through the cooking time, cook the pasta in plenty of salted water for 6 minutes. In the meantime, grate the lemon rind and squeeze the lemon to obtain the juice. Once the spinach has softened add the shrimp. Add the lemon juice and cook for about 2 minutes to evaporate. Drain the pasta and transfer to the pan. Add the lemon rind and thyme leaves and sauté briefly. Serve and drizzle a little oil on each plate of excellent pulses.
Buon appetito!

Preparation:

In a saucepan, sauté the garlic clove in a little oil. Once the garlic starts to brown, remove it and add the courgettes. Simmer for about 10 minutes, adding some of the pasta cooking water if the vegetables seem too dry. Season to taste. Cook the pasta in plenty of boiling salted water for 6 minutes. Drain the pasta al dente and sauté with the courgettes. Add the mint leaves and enjoy all the natural health of proteins in your plate!