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Pasta salad with cheese and broad beans
 
 
4 ServingsPTM35 min

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)).

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Directions

  1. 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).
  2. 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.
  3. Mix the pasta with the beans, artichoke hearts, onion, dressing, olives and spring onions. Crumble the goat cheese over it.


Nutrition

605Calories
Sodium0% DV1.340mg
Fat42% DV27g
Protein40% DV20g
Carbs23% DV68g
Fiber24% DV6g

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