What is Celiac Disease?

Diagnosis and treatment of celiac disease

Diet for celiac disease

Cavatelli with zucchini pesto sauce and taggiasca olives

Prep time  10 Min
Cook time  13 Min
Difficulty  Easy

Ingredients (serves 6):
500gr / 17,6 Oz Farabella Cavatelli
500 gr / 17,6 Oz Zucchini
150 gr / 8,82 Oz Almonds
10 Sun-dried tomatoes
20/25 Mint leaves
10 / 15 Parsley laeves
30/40 Taggiasca olives
Extra-virgin olive oil
Salt to taste
Black pepper to taste


  1. Toast the almonds in the oven for about 5 minutes at 180°. Then, grind them to a fine paste.
  2. Wash and slice the zucchini. Drop them in the blender together with the almonds paste, the sun-dried tomatoes cut into quarters, the mint and parsley leaves.
  3. Add extra-virgin olive oil, season with salt and pepper and blend until a fine smooth puree.
  4. Cook the Farabella Cavatelli in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
  5. Once drained, rinse the pasta in cold water to help stop the cooking process.
  6. In a large bowl stir the pesto with whole taggiasca olives onto the pasta, add a drizzle of extra virgin olive oil, if necessary.
  7. Serve the pasta on a zucchini julienne dressed with one sun-dried tomato and some taggiasca olives.

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