In this recipe

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Ingredients
  • 250g of chickpea Fusilli
  • 200g of Yellow cherry tomatoes
  • Lemon Zest
  • black Garlic to taste
  • EVO oil to taste

Procedure

Cut the cherry tomatoes into four.
Cook the chickpea pasta in plenty of salted water.
Drain and season when cold with the cherry tomatoes and toss in a bowl.
Serve and complete with lemon zest and black garlic flakes.

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