Organic cavatelli with chickpeas

Recipe for 4 people in just 20 minutes

Ingredients:

• a pack of Biopasta cavatelli
• 300 grams of pre-cooked chickpeas
• 100 grams of Pachino cherry tomatoes
• 1 clove of garlic
• 1 bay leaf
• 1 stick of celery
• salt
• Italian extra virgin olive oil
• powdered black pepper

Fry the garlic and chopped celery in two tablespoons of extra virgin olive oil, after a few minutes, add 100 grams of cherry tomatoes cut into quarters and leave to cook for 5 minutes over low heat. At the end of cooking, pour in the pre-cooked chickpeas and add 700 ml of hot water and a bay leaf, salt to taste and a pinch of pepper. Once it boils, pour in the pasta and at the end of cooking the dish will be ready.

Impact and enjoy your meal.