Farfalle pasta with Legumes
calories: medium
category: first course
cost: low
difficulty: easy
preparation time: 40
Ingredients
Peas 300 gr.
Broad beans 300 gr.
Farfalla pasta 200 gr.
Pecorino cheese 100 gr.
Shelled walnuts 50 gr.
Eggs 1
Mustard 1 teaspoonful
White vinegar 1 teaspoonful
Yoghurt a small cup
Salt and Pepper to taste
Parsley a pinch
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Wine Tips
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Broad beans 300 gr.
Farfalla pasta 200 gr.
Pecorino cheese 100 gr.
Shelled walnuts 50 gr.
Eggs 1
Mustard 1 teaspoonful
White vinegar 1 teaspoonful
Yoghurt a small cup
Salt and Pepper to taste
Parsley a pinch
See our
Wine Tips
for your meals
Preparation Bring water to a boil in a pot. In the meantime, shell the peas and steam them for 5 minutes. Wash and dice the parsley, add the egg yolks, mustard, yoghurt, vinegar, salt and pepper. Stir with a wooden spoon.
Boil the pasta in the pot and drain it al dente, and pour cold water over it. Shell the broad beans, put them into a salad bowl, add the pasta, the Pecorino cheese cut into small cube, the peas and haft the sauce obtained.
Mix well, pour the remaining sauce over the farfalle and garnish it with the nuts and serve. The Chef's tips This pasta should be served hot. The recommended wine is Est Est Est Curiosity It’s origin goes back to the north of Italy and its size is 1mm thick and 35 mm long
Boil the pasta in the pot and drain it al dente, and pour cold water over it. Shell the broad beans, put them into a salad bowl, add the pasta, the Pecorino cheese cut into small cube, the peas and haft the sauce obtained.
Mix well, pour the remaining sauce over the farfalle and garnish it with the nuts and serve.
