Filter
Reset
Sort ByRelevance
Mmg3
Pasta with balsamic and garden beans
Just try: fusilli with beetroot and broad beans. Mixed with balsamic vinegar, parsley and pesto spread and topped with mozzarella.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the fusilli al dente according to the instructions on the package. Add the broad beans for the last 5 minutes.
-
In the meantime, cut the beetroot into cubes of 1 cm and mix with the balsamic vinegar. Let alone until use. Slice the parsley.
-
Drain the fusilli and broad beans. Mix with the pesto and beetroot in a bowl. Season with pepper and salt.
-
Tear the mozzarella into pieces and garnish with the parsley.
Blogs that might be interesting
-
70 minMain dishgarlic, traditional olive oil, pizza dough with tomato sauce, dried oregano, shallot, dark brown sugar, balsamic vinegar, water, Bettine Blanc goat cheese 45,plate pizza with shallots and goat cheese
-
15 minMain dishboiled beets, white cheese cubes in herbal oil, balsamic vinegar, potato waves, Red onion, garlic sauce,salad of beetroot with cold garlic potatoes
-
20 minMain dishfish fillet, smoked salmon, Spinach, olive oil, garlic, tagliatelle, green tagliatelle, butter,rouleau of fish with smoked salmon and tagliatelle
-
30 minMain dishminced beef, frozen spinach, dried Italian herbs, garlic, wholemeal rusk, medium sized egg, traditional olive oil, passata di pomodoro, wholemeal spaghetti,wholemeal spaghetti with spinach-meatballs
Nutrition
540Calories
Sodium10% DV240mg
Fat29% DV19g
Protein44% DV22g
Carbs22% DV65g
Fiber36% DV9g
Loved it