Preparation:

Wash the aubergine well, wrap in aluminium foil and bake at 180° for 40-45 minutes, until tender. Allow to cool completely. In the meantime, toast the seeds in a saucepan and grate the Parmigiano. Blend the aubergine with the mint to obtain a creamy consistency, then add the toasted seeds, cheese, lemon, salt, and the amount of oil necessary to obtain a very liquid consistency. Cook the lentil pasta in plenty of boiling salted water for 6 minutes, then drain. Drain the pasta and dress with the aubergine pesto: serve immediately and enjoy your plate of pulses!

Preparation:

Wash the cherry tomatoes and cut in half, skin the sausages. In place of the cherry tomatoes you can use ready-made tomato sauce (as long as it’s organic!).Pour two tbsp. oil into a saucepan, add the sausage in small pieces and cook for 5 minutes. Add the cherry tomatoes, salt and fennel, and cook for another 5 minutes. Cook the lentil pasta in plenty of boiling salted water for 6 minutes, then drain. Add to the sauce, then serve and enjoy the healthy wholesome taste of your pulses!

Preparation:

Wash the courgettes thoroughly, then cut into julienne strips or small cubes, as you prefer. In a saucepan, sauté the garlic clove in the oil. Add the courgette and brown for a few minutes, season, and add a ladleful of water. Cover, lower the heat to a minimum and simmer for 10 minutes. In the meantime, cook the pasta al dente (6 minutes) in boiling salted water. Drain the pasta and add to the saucepan with the courgettes. Mix well and add small leaves of basil and mint to taste. A plate rich in high-quality protein, ready to enjoy in just a few minutes!

Preparation:

Cut the porcini mushrooms into small cubes and sauté in a saucepan over a medium heat with a knob of butter. Cook the pasta in plenty of boiling salted water, adding the pieces of coloured cauliflower. After 6 minutes, drain everything together and sauté in a saucepan with the sauce of porcini mushrooms. Your plate of pulses is ready to enjoy!

Preparation:

Wash the artichokes and eliminate the stalks, the outer leaves and any hard parts. Cut into small pieces or strips, thin or thick depending on your preference. Wash and cut the potatoes into small cubes and boil. Brown the garlic in a saucepan with Extra-Virgin olive oil and add the potatoes. Add the artichoke hearts to the saucepan and cook for about 4 minutes. In the meantime, cook the pasta in boiling salted water and drain when it is al dente (5 minutes).Sauté in a saucepan with the potatoes and artichoke hearts for 1 more minute and serve your pulses piping hot to enjoy their taste to the full!