Tagliatelle with Broad Beans, Spinach and Pesto
Healthy, because
Even smarter
The thick beans score points with a lot of vegetable protein and also provide bone-strengthening calcium. The ribbon noodles in the wholemeal variety are rich in fibre - this promotes digestion and keeps you satiated for longer.
Instead of broad beans, green beans can also be used for this ribbon noodle dish. If spinach is not available fresh, for example, you can also use frozen goods.
Preparation steps
For the pesto: rinse and shake dry basil, chop coarsely. Peel garlic and chop. Mash basil, garlic, pine nuts, Parmesan cheese and 50 ml (approximately 1/5 cup) of olive oil in a mortar until smooth and creamy. Season with salt and pepper.
For the pasta: cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain well. Blanch broad beans in little boiling salted water for 5 minutes, rinse in ice water and drain. Squeeze beans between your thumb and forefinger until outer skin bursts and can be removed. Rinse spinach.
Heat butter and olive oil in a large skillet. Add dripping wet spinach and saute, stirring. Add beans and pasta and heat through, stirring. Remove pan from the heat and add pesto. Season with salt and pepper. Place into deep plates and garnish with parsley. Serve.
