Preparation:

In a saucepan, heat the oil, passata, garlic and sage, and cook over a medium heat until the sauce is reduced. When cooked, remove the garlic and the sage. Cook the cannellini bean pasta in plenty of boiling salted water for 6 minutes, then drain. Add the sauce and mix, if necessary adding a drizzle of Extra-Virgin olive oil. Your pulses are ready to enjoy… in just a few minutes!

Preparation:

Chop the tops off the Tropea onion, peel and cut into fine rounds. If you prefer a more delicate taste, you can leave the onion to soak in cold water for at least 1 hour (better still for several hours).Cut the cherry tomatoes into small pieces and season with salt, pepper and basil. Now add the drained tuna. Cook the pasta in plenty of boiling salted water for 5 minutes, then drain and add the sauce. Add a drizzle of Extra-Virgin olive oil if necessary and enjoy your plate of pulses with a high nutritional value and packed with protein!

Preparation:

Start by washing the clams under running water. Leave for a few hours in water with added salt to purge (two tbsp. of salt for each litre of water are sufficient). Once the clams have expelled all the salt, drain well and place in a wide pan, together with half a peeled garlic clove and the wine. Cover the pan and open the clams over a high heat. Once they have all opened, remove from the pan with a slotted spoon, filter the cooking liquid and set aside. Brown the other half of the garlic clove in a saucepan with the remaining oil. Once it has released its flavour, remove, and add the cooking liquid of the clams, the tomato pulp and a pinch of chilli powder. Season to taste with salt and pepper and simmer over a low heat for 5 minutes. Cook the cannellini bean pasta in boiling salted water, and in the meantime shell half the clams and add to the tomato sauce. After 5 minutes’ cooking time, drain while the pasta is al dente, add to the clam sauce and sauté for 1 minute. Serve the cannellini bean pasta with the clams still in their shells and a sprinkling of finely chopped parsley. Your pulses are served… as well as your daily helping of well-being!

Preparation:

To prepare truffle pasta, start by cleaning the truffle. Rinse accurately under running cold water to eliminate any excess soil, then brush with a semi-hard brush or a special brush to remove any trace of impurities, then dry carefully and place on a chopping board. Slice the truffle very finely using a special truffle slicer, and set aside. In a saucepan, heat the oil with the butter and melt over a low heat. Prepare the clove of garlic (eliminating the sprout on the inside) and brown in the saucepan with the oil and melted butter for a few minutes. Then remove with a fork, switch off the heat and add the previously sliced truffle slices. Keep a few aside as a garnish. Allow the sauce to develop the flavour, with the heat turned off, delicately stirring the truffle slivers. In the meantime, cook the cannellini bean pasta in plenty of boiling salted water. Drain when it is al dente after 5 minutes and add to the truffle sauce, then mix well, if necessary adding a little of the pasta cooking water to bind. Serve your plate of pulses with a generous garnish of black truffle slivers and enjoy!

Preparation:

In a saucepan, sauté the finely chopped onion in a little oil. Brown gently, then add the chopped sausage and sauté on a high heat for 2 minutes until browned all over. Add the white wine over a high heat to evaporate, add the tomato pulp, a pinch of salt if necessary, and basil leaves to taste. Cook the sauce for 7 minutes on a high heat. Cook the cannellini bean pasta in plenty of boiling salted water and drain after 6 minutes, then stir into the sauce until creamy. Delicious, nutritious, and ready in minutes: what are you waiting for to taste your pulses?