Chickpea Fusilli with Courgettes and Cheese

Ingredients:

• 250g of Explore Cuisine Organic chickpea fusilli;
• 3 courgettes;
• 2 garlic cloves, cleaned;
• 150g of feta cheese;
• 10g of fresh basil;
• 10g of fresh oregano;
• Salt as taste;
• 3 tbsp of olive oil

 Ingredients:

1. Wash the courgettes, dry them, remove the two ends and then slice them into thin slices;
2. Heat 2tbsp of olive oil in a frying pan and brown the garlic. When it’s ready, remove the garlic and pan-fry the courgettes for approximately 15 minutes, stirring occasionally. Halfway through cooking, season them with salt;
3. Meanwhile, bring a large pot of salted water to boil. When boiling, add the pasta and cook according to package directions for al dente;
4. When the pasta is very al dente, drain it and transfer it to a bowl. Season it with a drizzle of olive oil and mix well to prevent it from becoming sticky. Allow it to cool to room temperature;
5. When the pasta is ready, take the feta cheese and cut it into cubes;
6. Add the cheese and courgettes to the pasta, and season everything with oregano and basil cut into pieces, 1tbsp of virgin olive oil and mix well. If you like you can also add a little ground black pepper;
7. Serve cold or at room temperature. The pasta salad will keep in the refrigerator for up to 2 days.