Chickpea pasta with red pesto

Legume pasta, in this case of chickpea flour, is rich in protein and fiber and low in calories. Ideal for who can't eat gluten but also for those looking for a light and protein first course without giving up a good pasta dish.
The chickpea pasta cooks in less time than the classi cpasta, so it is important to drain it in the recommended times to enjoy it to the fullest.
The preparation of our chickpea flour "caserecce" with red pesto with sun-dried tomatoes and pine nuts is a revisitation of Trapanese pesto, but more delicate, whose main ingredient is tomatoes. For a light pasta dish, rich in color and taste.
Enjoy a light pasta dish, rich in color and taste.

METHOD

1. Start preparing toasting pine nuts: Preheat oven to 180°C, evenly spread the pine nuts on baking sheet not oiled. When the oven reaches the set temperature, toast the pine nuts for about 15 minutes on the top shelf.
2. Then proceed to the preparation of the red pesto: place the sun-dried tomatoes in the blender jug, cover them with extra virgin olive oil and add a tablespoon of hot water to increase the creaminess of your pesto. Blend until a smooth and homogeneous cream is obtained.
3. Meanwhile, bring the water to the boil. Once the water has come to a boil, add coarse salt and pour the chickpea flour caserecce.
4. Cook the pasta for about 5 minutes and drain it, leaving a little cooking water on the bottom.
5. Add the dried tomato pesto and stir the pasta for a few moments until it is well seasoned and creamy.
6. Serve the pasta and spread the previously toasted pine nuts on top, creating a contrast between the creaminess of the sauce and the crunchiness of the pine nuts.
   Here you serve your chickpeas' caserecce with red pesto of dried tomatoes and pine nuts. Enjoy your meal!