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.
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.
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