🍝 Pasta with Beans and Rocket Pesto

Name: Pasta with Beans and Rocket Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g broad beans (frozen or approx. 800 g fresh pods); Salt; 1 small onion; 1 garlic clove; 2 stalks celery; 25 g arugula (0.25 bunch); 3 tbsp olive oil; 150 g tortiglioni pasta (preferably whole grain); 20 g Pecorino (1 piece); Pepper

560 kcal · 30 min · 4 servings

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Ingredients

200 g broad beans (frozen or approx. 800 g fresh pods)
Salt
1 small onion
1 garlic clove
2 stalks celery
25 g arugula (0.25 bunch)
3 tbsp olive oil
150 g tortiglioni pasta (preferably whole grain)
20 g Pecorino (1 piece)
Pepper

Instructions

1. Let the broad beans thaw. Put them in boiling salted water for 1 minute (blanching means cooking briefly in boiling water), drain, rinse with cold water, and squeeze the bean kernels out of the skins (fresh beans should cook for 7-8 minutes).
2. Peel the onion and dice it finely. Peel the garlic cloves and slice them thinly.
3. Wash the celery, remove the stringy fibers, and cut it into small cubes about 5 millimeters in size.
4. Wash the rocket, shake it dry, and remove the stems. Set aside 5 leaves. Puree the remaining rocket finely with 1 1/2 tablespoons of olive oil.
5. Cut the remaining rocket into thin strips.
6. Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a pan 6 minutes before the end of the cooking time. Sauté onions, garlic, and celery in it over medium heat for 3 minutes until translucent.
7. Add the bean kernels to the pan and sauté them for 2 minutes. Grate the Pecorino cheese.
8. Drain the pasta and mix it with the beans. Season with salt and pepper. Stir in the rocket and the rocket oil. Sprinkle the dish with the grated Pecorino.

Nutrition per serving

kcal: 560
Protein: 24 g · Fett/Fat: 21 g · Carbs: 59 g