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)
Instructions:
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.
