Italian Farmer's Pasta with Focaccia

This vegetarian pasta is a true farmer's dish that is widely enjoyed in Italy. I prepare it with chickpeas, and the aromatic flavours of fresh rosemary, parsley, basil, and garlic make this a wonderfully fragrant dish. You can sprinkle Parmesan cheese on top yourself. Served with tomato salad and focaccia. Enjoy your meal!

Celery, garlic, white onion, extra virgin olive oil, rosemary, dried chickpeas, vegetable stock, Italian pasta, black olives, black pepper, salt, white wine, fresh parsley, fresh lemon zest, tomato, rocket, Parmesan cheese, focaccia.

Allergens: gluten, koemelk, selderij, sulfiet.

Microwave

Heat the pasta covered with the film it comes with for 3-4 min (1 person) up to 4-6 min (2 or more persons). Serve with the salad and Parmesan cheese.

Oven — 200°C, 20 minMarleen's choice

Heat the pasta covered with an ovenproof dish or aluminium foil for 15 - 20 min (1 person) up to 25 minutes (2 or more persons). Add the focaccia for the last 5 minutes. Serve with the salad and Parmesan cheese.

Energy83,21 kcal

Fat2,79 g

of which saturated0,87 g

Carbohydrates10,01 g

Dietary fibre1,95 g

Protein3,72 g

Salt0,32 g

Average weight: 540 g