Chickpea casarecce with pesto and vegetables
10 oz Barilla Chickpea Casarecce
5.6 oz Barilla Pesto alla Genovese
10.5 oz zucchini
7 oz red and yellow bell peppers
extra virgin olive oil
Wash and chop the bell peppers and zucchini.
Heat the oil in a pan and brown the vegetables.
Bring a pot of water to the boil and add salt.
Cook the Chickpea Casarecce for 7-9 minutes.
Dilute some pesto in a cup with a few drops of cooking water.
Drain the pasta.
Stir in the pesto and add vegetables.
Mix well and serve.