Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pasta salad with broad beans
 
 
4 ServingsPTM25 min

Pasta salad with broad beans


A tasty Italian recipe. The main course contains the following ingredients: farfalle (pasta, bag 500 g), vegetable stock tablets, fine broad beans (300 g, frozen), fennel bulb, basil (15 g), chives (25 g), flat parsley (20 g), garlic ( finely chopped), olive oil, buffalo mozzarella ((125 g), diced), pistachio nuts ((a 95 g) and coarsely chopped).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cook the pasta al dente in water with the bouillon tablets according to the instructions on the package. Put in a colander, rinse cold under running water and let it drain.
  2. Meanwhile, cook the green beans in 5 minutes until done. Rinse them cold under running water and let them drain. Cut the underside of the fennel bulb and cut the fennel into thin slices. Keep it green.
  3. Slice the fennel green, basil, chives and parsley. Mix with the garlic and oil. Season generously with salt and pepper.
  4. Mix the pasta with the fennel, broad beans, herb salsa and mozzarella. Sprinkle before serving with the pistachio nuts.


Nutrition

690Calories
Sodium0% DV1.000mg
Fat55% DV36g
Protein48% DV24g
Carbs21% DV63g
Fiber16% DV4g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407