PREPARATION

Prepare the pesto according to the recipe of the link.

Heat the oil in a pan and fry the chopped shallot in it until glassy. Add diced zucchini and cook until semi-soft. Add the sliced mushrooms and cook until the vegetables are tender. Finally, add the chickpeas and cook together. Season with oregano, salt and pepper and ready. Keep it warm until use.

Meanwhile, cook the horns (or pasta you wish) al dente in lightly salted water. Drain and mix with the pesto.

Serve the vegetables on a bed of green pasta, decorated with Pecorino cheese and accompanied with glass of cider or white beer.