Spaghetti with beans peas and saffron
Tempo totale
Spaghetti with beans peas and saffron, a fist course in vegan theme
Ricetta: First Course
Cucina: Italian
Serves: 4
  • 250 g of spaghetti
  • 80 g of shelled broad beans
  • a handful of pecorino
  • 100 g of frozen peas
  • bread crumbs as required
  • a shallot
  • a sachet of saffron
  • basil to taste
  • salt to taste
  1. Shelling beans, blanch in salted water for 20 minutes and peel them.
  2. Keep aside.
  3. Boil the peas in salted water and keep aside.
  4. Saltapasta In a wok, saute the shallots previously chopped, add the peas and broad beans, sprinkle with basil, add the cheese and cook for few minutes stretching with the water from the pasta.
  5. Aside finely chop the bread crumbs and make it blush in a pan with a little oil.
  6. Cook the pasta, drain and toss with the peas and beans by adding the saffron made ​​previously melted in a little 'cooking water.
  7. Serve the pasta with the bread crumbs here and there '
  8. Spaghetti with beans peas and saffron
Recipe by donna e casa ricette at