The organic sector is visibly increasing in Lebanon. From supermarkets, to specialised shops till restaurants it is easy to find in Beirut local organic products a well as imported organic products mainly from Italy, France and USA. Last night thinking about a pasta to cook for my Lebanese friends, I was looking for something not usual here and I was very happy to find the Pizzichi bio, an organic spelt pasta of La Rustichella D’Abruzzo, Italy.  In Italy the use of spelt pasta is quite well known. Here in Lebanon it has just started…so as I was asked about the possible sauces to use with the spelt pasta, I thought to publish some recipes… Today Organic Spelt Pizzichi with broad beans, fresh spinach and sundried tomatoes..(the quantities of pasta and the other ingredients may of course vary according to your taste… X 4persons 320 gr organic Spelt Pizzichi, Rustichella D’Abruzzo, Pianella (PE) Italy A bunch of organic fresh spinach,  Biomass, Jrebta Batroun, Lebanon A small organic white onion Campagnia, BioCoop Lubanan, Lebanon 500 gr broad beans 1 tbls pine nuts 6 organic sundried tomatoes, Adonis Vally “made with love”by Fadi Daw, Fatri Lebanon Organic extra virgin olive oil Willani, Bechennine, Zawieh-Zgharta North Lebanon Parmigiano reggiano DOP Salt and white pepper Put one tablespoon extra virgin olive oil in a pan, when it is warm, add the onion and a cook until softened, add the pine nuts. Add the fresh chopped spinach leaves, salt and cook for a couple of minutes. Meanwhile blanch the shelled broad beans in boiling water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Peel off the outer hard skin and add in the pan. Cook the Pizzichi “al dente” in boiling salted water. Just drain and add the pizzichi in the pan…add the white pepper, Finish to cook the pasta in the pan for a couple of minutes si that the ingredients can amalgamate and serve with a final grating of Parmigiano Reggiano DOP ! Sahten!!!