Ditalini Kamut with artichokes and chickpeas 
At this time there are artichokes, and I took advantage, I'm so
buoniiiii !
It usually takes four beautiful and bio
, clean them with gloves x does not blacken your fingers, keep them hot to steam and water x cook pasta in the meantime I prepare the chickpeas (which in this case I use those bio
of the can) ... then I fry the garlic and ginger, where fast pace already soft artichokes add a little
of
turmeric, chickpeas and flavor
with a bit of salt to cervia and shoyu
, when the water boils and add them bake in the fingering
sauce seasoned with basil and extra virgin olive oil!
At this time there are artichokes, and I took advantage, I'm so buoniiiii ! 
It usually takes four beautiful and bio , clean them with gloves x does not blacken your fingers, keep them hot to steam and water x cook pasta in the meantime I prepare the chickpeas (which in this case I use those bio of the can) ... then I fry the garlic and ginger, where fast pace already soft artichokes add a little of turmeric, chickpeas and flavor with a bit of salt to cervia and shoyu , when the water boils and add them bake in the fingering sauce seasoned with basil and extra virgin olive oil! 
