It's a cold pasta salad served with chopped tomatoes, boiled chickpeas, black olives, basil.
|4 people||Preparation: 15 minutes + rest||Cooking: 30 minutes|
The scorching sun of July attracts fresh and quick dishes to be enjoyed outdoors fanned by a gentle breeze. So the delicious farfalle Le Stagioni d'Italia blend with the tasty black olives, juicy cherry tomatoes, soft chickpeas and flavour some basil which combines wonderful taste and nutrition. Try this simple dish which captures the experience of delicious Italian summer foods!
Awareness of our everyday actions. We can help preserve local territories and our environment through the food choices that we make. Choosing ingredients that are seasonal and as local as possible, means you can enjoy a range of tasty and nutritious raw materials and use fewer resources in getting products to our tables and you are also promoting local food specialities and culture. Follow all my recipes.
In addition to being a touring chef, I am also currently working as a teacher of 100% plant origin natural cuisine at a number of training institutions and cooking schools including the Università del Gusto, Terranostra Italia and Ascom. I work as a consultant for a range of restaurants and companies who are active throughout Italy, and as a naturopath for private individuals, with special focus on the sports field and the world of yoga.
It’s a cold pasta salad served with chopped tomatoes, boiled chickpeas, black olives, basil.