500g meat, ham and cheese capellettis blister.
2 cups of cooked beans (can be replaced by bean agglun)
2 tablespoons extra virgin olive oil
1/2 small purple onion, thinly sliced
1 medium red pepper, thinly sliced
200g cherry tomatoes, cut in half
1/3 cup of black olives without carozo, cut in half lengthwise
1 tablespoon balsamic aceto
Grated Parmesan cheese
Fresh arugula (quantity to taste)
Peel and discard the skins of beans and grass until they are soft. Cook the pasta in a large saucepan with boiling and salted water following the instructions on the package, until tender. Strain.
Place capellettis, beans in a salad bowl and sprinkle with olive oil. Add the onion, pepper, tomato and olive. Spray with balsamic aceto. Spice with salt and pepper. Mix to combine.
Divide into bowls, and serve by placing on top of arugula and parmesan.
You like this recipe. Share it!