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
"Give people food that you would give your own children"
Pietro Barilla
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