Barilla Chickpea Casarecce with Pesto Genovese and Vegetables

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Ingredients 2 Servings

  • 160g Barilla® Chickpea Casarecce
  • 80g Barilla® Pesto Genovese
  • 150g Zucchini, diced
  • 100g Red and yellow capsicums, finely sliced
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  • Blanch the zucchini in boiling water for a few seconds and let it cool. Gently soften the slices of capsicum in a fry pan and a little oil. Set to one side
  • Cook the Chickpea Casarecce in boiling salted water for 7 minutes, or until al dente. Put the Pesto Genovese in a small bowl and dilute with a few drops of the pasta water to liquefy the consistency

  • Drain the pasta, mix it with the Pesto Genovese and add the vegetables. Mix well, until everything is evenly coated, then serve
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