Ingredients
- 300g Fregola
- 200g chickpeas
- 200g mozzarella
- 150g cherry tomatoes
- 100g pesto alla Genovese
- Fresh basil
Preparation of the recipe
1
Cook about 14 minutes the Casa Rinaldi Fregola in boiling salted water.
2
Cut the mozzarella into cubes and the cherry tomatoes into wedges.
3
Drain the fregola and cool it under running water.
4
In a bowl, combine the fregola with Casa Rinaldi pesto alla genovese – if necessary, add a few tablespoons of the cooking water.
5
Add the chickpeas, mozzarella, and hand-torn basil leaves.
6
Serve in a soup bowl.
