Pasta with Legumes and Vegetables

 

The seeds of beans, lentils, chickpeas, peas, and other legumes are used for food since the beginning of time. The legumes are high in proteins, minerals, carbohydrates and some vitamins and are staple food all over the world. Chickpeas grow abundantly in Sicily and at one point in ancient history were the primary source of food for the working population.

In Sicily a large variety of vegetables grows wild or is cultivated. Vegetables can be eaten row, in salads; cooked and served as side dish, or mixed with macaroni or rice to compose some of the most delicious and refreshing pasta dishes. 

 

Pasta & Fagioli Beans

Pasta with Chickpeas

Pasta with Peas- con Piselli

Pasta and Lentil Soup

Minestra Soup

Pasta with Broccoli Giumma

Pasta & Fresh Fava Beans

Pasta with Sparaceddi

Pasta with Tenerumi

Pasta with Dry Chestnuts- Chi Cruzziddi

Pasta Primavera

Pasta Salad

Penne Cauliflower & Dry Tomato