Farfalle pasta with chickpeas, ricotta, spring onions and pesto
Ingredients
Instructions
- 400 g Farfalle
- 100 g Chickpeas
- 80g Ricotta
- 3 stalk onions
- 50 g Pesto
- 1 drizzle of olive oil
- In a large volume of boiling salted water, immerse the pasta for the time indicated on the package. Remove the first layer of onions and slice them lengthwise.
- In a frying pan, melt them in the olive oil for 5 minutes. Add the pasta, then the pesto. Salt, pepper and mix.
- Drain the chickpeas, add them to the pasta with the crumbled ricotta and enjoy immediately.
Farfalle pasta with chickpeas, ricotta, spring onions and pesto
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