Rainbow pasta with chickpeas
Pasta e ceci arcobaleno
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For 4 people: 150 g of boiled chickpeas, preferably with kombu seaweed-200 g ditali rigati-200 g of sweet corn-100 gr black olives-1 stick of celery-2 shallots-3 or 4 Tablespoons extra virgin olive oil-1 tbsp soy sauce (shoyu)
Cut the celery into sticks.
Prepare two pots of water to boil, one of which is small.
Measured salt in both.
Cook the pasta in that big and that little blanch the celery.
Cut the shallots fine.
Put the chickpeas, olives and corn in a bowl.
Add the celery, drained. In a bowl place the chopped shallots, oil and shoyu, and mix well with a whisk.
Drain the pasta and pour into the bowl, toss with the sauce of scallions and mix everything thoroughly before serving.
(Thanks to Quetzali)
