INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Red lentil Maccheroncelli N° 7
300 g boiled chickpeas
0,5 g saffron
50 g salted pistachios
arugula
dried tomatoes
thyme and marjoram
black pepper
salt
extra virgin olive oil
DIRECTIONS
Cook the Red lentil Maccheroncelli N° 7 in a pot with plenty of boiling salted water according to the instructions on the package.Meanwhile, shell the pistachios and cut the sun-dried tomatoes into strips. Separately, dissolve the saffron in a ladleful of the cooking water.In a blender, blend the chickpeas with the sun-dried tomatoes (setting aside a few strips for later), the herbs, the saffron water, a ladleful of cooking water, and some oil until you have a creamy texture.Transfer the chickpea cream to a salad bowl, add the Maccheroncelli and mix to combine the flavors. At this point, add the pistachios and arugula and serve, garnishing with a few strips of tomato and finishing the dish with a little freshly ground pepper.