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Pesto & Broad Beans

Pesto & Broad Beans

Preparation time: 20 minutes
Cooking time: 5 minutes 

Ingredients (per 4 people)
350g paglia e fieno (lit. "straw and hay", a nest-shaped mixture of white and green fettuccine - ribbon-shaped noodles) - 400g broad beans - 500g asparagus – 4 teaspoons of pesto (sauce consisting of crushed garlic, basil, pine nuts, olive oil and Parmesan/sheep's milk cheese) - 60g grated Parmesan cheese - 4 tablespoons of olive oil – salt and hot pepper

Steam the asparagus and beans. 
Cook the pasta, drain and dress with olive oil. Pour the pasta into a soup dish.Add the chopped asparagus, beans, pesto, pepper and grated Parmesan cheese. 
Home-made pesto: blend in the mixer 2 cloves of garlic, 40 g of pine nuts, 50 g of grated Parmesan cheese, 1 small bunch of basil and 4 tablespoons of olive oil.