Pantacce, Chickpeas and Pistachios
First courses
Pantacce, Chickpeas and Pistachios
  • Prep. time
    15 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Pentacce Divella, 500 g
  • Cherry Tomatoes, 5
  • 2 Slices of garlic
  • Boiled Divella Cheakpeas, 250 g
  • Pistachios Crumbs, 4 spoons
  • White wine, as you need
  • Divella extra virgin olive oil, as you need
  • Salt & Pepepr, as you need
Made with
Semolina Pasta
19 – Bronze Extruded Pasta Pantacce
Olive Oil and Vinegar
Extra Virgin Olive Oil
One of the tastiest dishes of all time: Divella Pantacce 19 pasta with chickpeas and pistachio nuts.
Step 1
In a frying pan, heat two tablespoons of oil with a clove of unpeeled garlic, add the boiled chickpeas and fry.
Step 2
Cut the cherry tomatoes into four and add them to the chickpeas. Boil the Pantacce pasta in salted water, toss it in the pan and let it infuse the flavour for another minute over low heat.
Step 3
Season with salt and pepper to taste. Sprinkle some chopped Bronte pistachios and drizzle with some olive oil to serve.
Enjoy your meal!
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