Discover the goodness of Corn and Chickpea Pasta with cherry tomato and eggplant sauce. Fresh ingredients and Italian tradition. Try it now and delight your palate!
Peel and slice the onions into not too thin slices, then pour them into a hot pan with 60 g of extra virgin olive oil and the 2 fresh chili peppers sliced into rings.
Brown and soften the onions, then add the washed cherry tomatoes cut in half or into quarters depending on their size. Flavor with a few basil leaves and the leaves of 2 sprigs of fresh oregano, season with salt and cook for 5-6 minutes, the sauce should be soft.
Wash the eggplants, dry and trim them, then cut into chunks and place them on a baking tray lined with parchment paper and season with the remaining extra virgin olive oil. Put them in the microwave oven and cook for 10 minutes, turning them 3 times; once ready add them to the sauce and let them absorb the flavors for a few minutes over low heat.
Pour the washed and dried basil leaves, the hazelnuts, and the peeled garlic cloves into the blender cup. Add the extra virgin olive oil, season with salt and then blend until you get a smooth and velvety pesto.
Cook the pasta in salted boiling water, then toss it in the sauce with cherry tomatoes and eggplants and finish with the basil and hazelnut pesto.
Italia
| Energy (kcal) | 147.58 |
| Carbohydrates (g) | 15.28 |
| of which Sugars (g) | 3.41 |
| Fat (g) | 8.48 |
| of which Saturates (g) | 1.16 |
| Protein (g) | 2.57 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.02 |
