Spaghetti with beans peas and saffron, a fist course in vegan theme
Ricetta: First Course
250 g of spaghetti
80 g of shelled broad beans
a handful of pecorino
100 g of frozen peas
bread crumbs as required
a sachet of saffron
basil to taste
salt to taste
Shelling beans, blanch in salted water for 20 minutes and peel them.
Boil the peas in salted water and keep aside.
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.
Aside finely chop the bread crumbs and make it blush in a pan with a little oil.
Cook the pasta, drain and toss with the peas and beans by adding the saffron made previously melted in a little 'cooking water.
Serve the pasta with the bread crumbs here and there '
Spaghetti with beans peas and saffron
Questo sito utilizza i cookie per migliorare la tua esperienza.
Cliccando su qualsiasi link in questa pagina, dai il tuo consenso al loro utilizzo. AcceptMaggiori informazioni
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.