I love pasta! And, if I wasn't Greek I think I would have been an Italian. 

I'm a little late with sharing this recipe, I made it towards the end of the chestnut season, that runs from March to July. Chestnuts are gluten free, contain no cholesterol, are low in sodium and low GI so they keep you full for longer. They are rich in mineral salts and a good source of vitamins C, B1 and B2 and folates.