Chickpeas pasta with pumpkin pesto and cinnamon

Recipe for 3 people

Ingredients:

Pasta 180 gr

Pumpkin 300 gr

Flavours to taste (sage, rosemary, garlic, onion…)

Cinnamon

1 teaspoon of almonds in flakes

Extra virgin olive oil

Dry yeast (1 teaspoon)

Instructions:

Cook the pumpkin in the oven or steam cooking. Peel and mash it. Pass it with a drizzle of extra virgin olive oil and seasoning to taste. To make it softer you can add a small quantity of pasta cooking water or soy milk. Season Profì pasta, mix and serve with a sprinkling of almonds in flakes and cinnamon.

Comments:

The biological value of  Profì pasta is very high and the addition of pumpkin give to this dish mineral salts, in particular potassium, and vitamins as precursors of beta-carotene, but without increasing calories.

Cinnamon and almonds help to control the metabolism of carbohydrates (present in the pumpkin) of this dish by limiting the glycemic index. Almonds also provide vitamin E, calcium and unsaturated fats. Yeast complete this dish in taste and composition and also provides our body with iron.

This pasta is easy to make and it is perfect in the evening after a lunch based on pasta and vegetables that has provided the right protein to face the day.

Ideal product for this recipe