EatSmarter exclusive recipe

Beans with Pastaand Arugula

Beans with Pasta - Beans with Pasta - Never tasted pasta with beans? It is a delicious combination!
560 kcal
Beans with Pasta - Never tasted pasta with beans? It is a delicious combination!

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Difficulty:easy
Preparation:40 min
Ready in:50 min
Low-sugar
Vegetarian
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories560 kcal(28%)
Protein24 g(48%)
Fat21 g(26%)
Carbohydrates59 g(23%)
Added Sugar0 g(0%)
Roughage22 g(73%)

Recipe Development: EAT SMARTER

Ingredients

For servings

3 ½ ouncesBroad bean (frozen, or if using fresh, 800 grams)
Salt
½small Onion
½Garlic clove
1 stalkCelery
⅛ bunchesArugula (about 25 grams)
1 ½ tablespoonsOlive oil
2 ½ ouncesTortiglioni pasta (preferably whole-grain)
½ piecesPecorino cheese (about 20 grams)
Pepper

Kitchen Utensils

1 Pot, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 deep bowl, 1 Fine grater

Directions

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1 Thaw beans. Blanch 1 minute in boiling salted water, drain, rinse and remove skins (Cooke fresh beans 7-8 minutes).
2 Peel the onion and chop finely. Peel garlic and cut into thin slices.
3 Rinse celery, trim, remove strings and cut into 5 mm (approximately 1/4 inch) cubes.
4 Rinse arugula, shake dry and remove the stems. Set 5 leaves aside. Puree remaining arugula with 1 1/2 tablespoons olive oil.
5 Cut remaining arugula into thin strips.
6 Cook the pasta according to package directions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a skillet 6 minutes before end of pasta cooking time. Add onion, garlic and celery and sauté over medium heat until translucent, about 3 minutes.
7 Add beans to the skillet and sauté 2 minutes. Grate Pecorino.
8 Drain the pasta and mix with the beans. Season with salt and pepper. Mix in arugula strips and pureed arugula with oil. Sprinkle with Pecorino.
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