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- 300 g ALB-GOLD Chickpea Pasta
- 300 g broccoli
- 100 g sugar peas
- 250 g cocktail tomatoes
- 1 bunch rocket
- 150 g Feta cheese
- 25 g pine nuts
- Olive oil for frying
- For the dressing
- 4 tbsp. Olive oil
- 3 tbsp. white wine vinegar
- ½ tbsp. honey
- Salt, pepper
- Wash and cut the broccoli into small florets. Boil until al dente and quench with cold water.
- Wash the vegetables. Third the sugar peas and halve the cocktail tomatoes. Select the rocket, wash and drain. Cube the feta cheese.
- Roast the pine nuts without oil. Take out and put aside. Sear the broccoli and the sugar peas with 2 tbsp. hot oil.
- For the dressing: Stir all ingredients to a homogeneous mass.
- Cook the pasta in salted water until al dente. Drain the pasta and rinse with cold water to stop the cooking pro-cess.
- Mix the Pasta with vegetables, feta cheese and dressing. Season with salt and pepper and sprinkle with pine nuts.
