Caprese chickpea pasta with rocket

Ingredients

For 1 serving

• Chickpea pasta80 g
• Cherry tomatoes150 g
• Light mozzarella60 g
• Arugula30 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Add the chickpea pasta and cook for the time on the packet, usually 7–8 minutes, until al dente; stir gently as it breaks easily.
3. Meanwhile wash the cherry tomatoes and cut into wedges; drain the light mozzarella and dice it; wash and dry the rocket; dress the tomatoes in a bowl with the olive oil, a pinch of salt and torn basil.
4. Drain the pasta gently and let it cool for a few minutes so the mozzarella doesn't melt.
5. Toss it with the tomatoes, mozzarella and rocket.