PER ITALIANO
My husband and I have started to run since last year. I mentioned how we adopted a lifestyle change and lost weight, what we eat and how we started to do sports regularly in my other blog. If you are interested in the topic you can see those posts here and here.
In the recent weeks it has been quite an experience to run around here. The wheat fields by the roads we'd been running were embellished with poppies turning them to breathtaking poppy fields. I wanted to share a couple of pictures with you too.
I love spending time in the balcony in the nice weather. We have a very small balcony yet it is sufficient to enjoy outdoors and relax.
We often have our lunches and suppers there.
This year also I chose ivy geraniums for facade. I was very satisfied with last year's geraniums.
And here are some of the flowers in our balcony...
In today's recipe we prepare a chickpea sauce which I adore.
You can cook your freshly homemade maltagliati pasta with this sauce, they make a great couple.
Ingredients:
400 g cooked chickpeas
50 g extravirgin olive oil
40 g parsley
1 clove of garlic
20 g celery stick
400 g canned diced tomatoes
100 g full fat cream
Salt
For Maltagliati:
Fresh egg pasta (prepared with 500 g flour and 5 eggs)
Preparation:
