Spaghetti with beans peas and saffron

Hello! Today a lght vegan receipe : Spaghetti with beans peas and saffron:

Spaghetti with beans peas and saffron

 

Stampa

Preparazione

20 Minuti

Cottura

15 Minuti

Tempo totale

35 Minuti

 

Spaghetti with beans peas and saffron, a fist course in vegan theme

Autore: Annalisa

Ricetta: First Course

Cucina: Italian

Serves: 4

Ingredienti

• 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

Preparazione

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

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