Pasta ears with rocket sauce 

Pasta ears with rocket sauce
1174 kcal

(0)

Difficulty:easy
Preparation:15 min
Ready in:755 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories1174 kcal(59%)
Protein36 g(72%)
Fat36 g(45%)
Carbohydrates179 g(69%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

8 cupsOrecchiette pasta
1 cupdried Kidney beans
⅓ cupswhite wine
⅓ cupsvegetable stock
1 bunchArugula
2 tablespoonspine nut
1 tablespoonfreshly grated Parmesan cheese
1 cupSpinach
½ cupsolive oil
1 clovegarlic
salt
peppers

Directions

1 Soak the kidney beans overnight.
2 Peel and finely chop the garlic. Heat 1 tablespoon oil and briefly sauté the garlic. Add the beans and stir in the white wine and stock and simmer for about 15 minutes, until the beans are cooked.
3 Cook the orecchiette according to the package instructions until al dente.
4 For the pesto, wash the arugula and pat dry. Chop roughly, removing any tough stalks, and puree with the pine nuts, Parmesan and a little oil. Continue processing, adding the oil in a thin stream, until the pesto is smooth and creamy. Season to taste with salt and pepper.
5 Wash, sort and roughly chop the spinach and add to the beans. Add the pesto and drained pasta and toss to combine. Season to taste and serve.
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