Creamy chickpea-flour pasta with vegetables and Torregio cheese


Dice the vegetables and parboil for a few minutes. In a pan, bring the water for the pasta to the boil adding salt and chopped chillies. Cook the pasta. In a pan, fry the sliced spring onion in oil and add the diced vegetables.
Drain the pasta, keeping aside a ladle of the cooking water. Put the pasta in the pan with the vegetables. Add the grated Torregio and a little of the cooking water at a time. Stir until creamy and serve piping hot.

AICI – Associazione Insegnanti di Cucina Italiana

Rosella Mengozzi’s recipe