Pantacce, Chickpeas and Pistachios

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First courses

Prep. time

15 Min.
Skills

easy
Recipe for

4 people

Ingredients for 4 people

Pentacce Divella, 500 g
Cherry Tomatoes, 5
2 Slices of garlic
Boiled Divella Cheakpeas, 250 g
Pistachios Crumbs, 4 spoons
White wine, as you need
Divella extra virgin olive oil, as you need
Salt & Pepepr, as you need

Made with

Semolina Pasta

19 – Bronze Extruded Pasta Pantacce

Legumes

Chickpeas

Olive Oil and Vinegar

Extra Virgin Olive Oil

One of the tastiest dishes of all time: Divella Pantacce 19 pasta with chickpeas and pistachio nuts.

Step 1

In a frying pan, heat two tablespoons of oil with a clove of unpeeled garlic, add the boiled chickpeas and fry.

Step 2

Cut the cherry tomatoes into four and add them to the chickpeas. Boil the Pantacce pasta in salted water, toss it in the pan and let it infuse the flavour for another minute over low heat.

Step 3

Season with salt and pepper to taste. Sprinkle some chopped Bronte pistachios and drizzle with some olive oil to serve.

Enjoy your meal!