Filter
Reset
Sort ByRelevance
Bigjerm
Pasta salad with cheese and broad beans
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: rigatoni (pasta), fine broad beans (300 g, frozen), marinated artichoke hearts (190 g), red onions (in parts), sugar, white wine vinegar, olives (sun-ripened Taggia (a 180 g)) , spring onions ((3 pieces), in slanted rings) and goat cheese (natural 58 (Bettine Blanc)).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente. Drain and let cool. Cook the green beans for 6 minutes in water without salt. Rinse cold under running water. Remove the light green membranes from the beans (double caps).
-
Let the artichoke hearts drain and collect the oil. Halve them. Heat 2 tbsp of the oil in a frying pan and add the onion and sugar. Bake in 8 minutes and let cool. Mix the rest of the oil with the vinegar. Add pepper and salt.
-
Mix the pasta with the beans, artichoke hearts, onion, dressing, olives and spring onions. Crumble the goat cheese over it.
Blogs that might be interesting
-
55 minMain dishtrout, bacon cubes, half-to-half-chopped, Oyster sauce, light soy sauce, oil, dry sherry, forest outing, ginger root,trout with pork -
45 minMain dishfresh peas, onion, garlic, fresh chives, fresh flat parsley, fresh fresh mint, fresh coriander, ground cumin, bulgur, self-raising flour, salt, Red pepper, peanut oil,falafel of peas, mint and bulgur -
25 minMain dishtarly, grilled minced meat, three-color peppers, pineapple pieces in syrup, sunflower oil, Indian curry sauce, lettuce, yoghurt dressing,tarly with quick curry sauce -
25 minMain dishbutter, onions, sugar, oven frites, fillet schnitzels, garden peas, dried thyme,schnitzel, fries and garden peas
Nutrition
605Calories
Sodium0% DV1.340mg
Fat42% DV27g
Protein40% DV20g
Carbs23% DV68g
Fiber24% DV6g
Loved it