Mediterranean Farfalle

Preparation:

• Soak chickpeas with bay leaves and kombu seaweed for 8 hours recommended. After soaking time, cook in plentiful salted water for 120 min or in a pressure cooker in 40 min.
• Diced cherry tomatoes and season with salt and extra virgin olive oil "Le Stagioni d’Italia".
• Cut black olives into slices.
• In a bowl combine all the ingredients for the Mediterranean sauce and mix together well.
Cook the farfalle Le Stagioni d'Italia in plenty of salted water for 10 minutes. Next cool with cold water and season with the Mediterranean sauce. Allow to rest for a couple of hours to harmonise the flavours before tasting.

The scorching sun of July attracts fresh and quick dishes to be enjoyed outdoors fanned by a gentle breeze. So the delicious farfalle Le Stagioni d'Italia blend with the tasty black olives, juicy cherry tomatoes, soft chickpeas and flavour some basil which combines wonderful taste and nutrition. Try this simple dish which captures the experience of delicious Italian summer foods!