Preparation:

Put a pan of water to boil for the pasta. In the meantime, toast the pine nuts in a small saucepan for a few minutes. Put the dried tomatoes, garlic, oil, plus part of the toasted pine nuts into a blender, setting aside one spoonful as a garnish. Add a pinch of pepper and blend well. In the meantime, cook the pasta al dente (6 minutes) in lightly salted boiling water. Once cooked, set aside a ladleful of the cooking water, then drain. Add a little of the cooking water to the pesto and blend to obtain a pesto that is sufficiently creamy to serve with the pasta. Add more cooking water if necessary. Dress the pasta with the pesto and serve, sprinkling on the toasted pine nuts set aside, and enjoy your plate of pulses!

Preparation:

Cut all the vegetables into small pieces. Pour the oil in a saucepan, add the previously cut vegetables, season with salt and pepper and stir continuously over a medium heat for about fifteen minutes, taking care that the vegetables don’t become too soft. Cook the pea pasta in plenty of boiling salted water for 6 minutes, then drain. Add the pasta to the saucepan with the vegetable ragout and mix. Add a drizzle of Extra-Virgin olive oil and your plate of pulses is ready to serve!

Preparation:

Brown the garlic in a saucepan with the Extra-Virgin olive oil and add the mushrooms, cut into pieces. Boil the broccoli in a pan with plenty of salted water, add the pasta, cook for a further 6 minutes until "al dente", then drain. Sauté in the saucepan, adding a little of the cooking water. Mix together well and serve hot for a good plate of protein!

Preparation:

Wash the tomatoes and remove the stalk. Peel the tomatoes using a tomato peeler, or by blanching for 1 minute in boiling water, then put them immediately into iced water so they can be easily peeled using a knife. Cut the tomatoes in half and press slightly between the hands to eliminate some of their water, then cut into small cubes and put in a colander and leave to rest for ten minutes. After this, transfer the tomatoes into a salad bowl and dress with oil, salt, pepper, crushed chopped basil, onion and half the garlic clove. Mix all the ingredients together and leave the flavours to amalgamate for about 15 minutes. Remove the onion and garlic to prevent them from dominating the taste. Cook the pea pasta in plenty of boiling salted water for 6 minutes, then drain. Add to the previously prepared sauce and mix. Add a drizzle of Extra-Virgin olive oil, if necessary, and garnish your plate of pulses with a few basil leaves!

Preparation:

Prepare the leeks, eliminating the roots and the hard external part, then slice lengthwise, and then cut into very fine strips the size of a matchstick. Place in a saucepan and heat in a little oil over a low heat, adding a glass of water. Allow to sizzle for five minutes. Add the chopped parsley and bay leaves, and simmer until the leeks are soft. Season to taste with salt and pepper and remove the bay leaves. Cook the pea pasta in plenty of boiling salted water for 6 minutes, then drain, setting aside a little of the cooking water. Transfer to the saucepan with the leeks and add a drizzle of oil, sprinkle with Grana to taste, adding a few spoonfuls of the pasta cooking water if necessary. Mix and allow the flavours to mingle for a few seconds over the heat, then serve and enjoy your daily helping of protein!