🍝 Pasta with beans, celery and mussels

Name: Pasta with beans, celery and mussels
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g white broad beans (from the can); 1 stalk celery; salt; pepper (from the mill); 300 g linguine; 1 tbsp butter; 12 soaked scallops (with coral); 2 tbsp vegetable oil

467 kcal · 30 min · 4 servings

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Ingredients

200 g white broad beans (from the can)
1 stalk celery
salt
pepper (from the mill)
300 g linguine
1 tbsp butter
12 soaked scallops (with coral)
2 tbsp vegetable oil

Instructions

1. Wash the celery, remove any tough parts, and dice it into small cubes. Sauté the vegetables in hot butter in a pan for about 5 minutes. Season with salt and pepper afterwards.
2. Cook the pasta in plenty of boiling salted water until al dente. Drain, return to the pot, and add 1/2 cup of the pasta water. Drain the beans and add them to the pasta along with the sautéed celery.
3. Wash the scallops and pat them dry. Cut them into smaller pieces if necessary. Season with salt and pepper, and fry in hot oil in a pan for 2 minutes on each side.
4. Mix the pasta with the scallops and serve the dish on pre-warmed plates.

Nutrition per serving

kcal: 467
Protein: 27 g · Fett/Fat: 11 g · Carbs: 65 g