Ingredients for a single serving:

  • 1 serving of Monte Monaco chickpea Laccetti Pasta
  • 40 g steamed beetroot (precooked)
  • 30 g pitted green or black olives
  • 1 teaspoon reduced-salt soy sauce
  • 2 tbsp pasta cooking water
  • 20ml cream (vegetable or cow’s milk)
  • Almond granules
  • A pinch of salt (kala Namak), pepper and garlic powder (if desired)


Put the pasta to cook.

In the meantime, prepare the pink sauce by simply blending all the ingredients in a tall container with an immersion blender, except the almond granules. If the sauce is thick, make it fluid and creamy with a little cooking water.

When the pasta is cooked and drained, garnish it with the almond granules and serve.

If you cannot find soy sauce with a reduced salt content, do not add the salt indicated in the recipe.

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