🍝 Pasta with tomatoes, beans and parmesan

Name: Pasta with tomatoes, beans and parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g broad beans; salt; 2 spring onions; 2 shallots; 2 garlic cloves; 4 tomatoes; 2 tbsp olive oil; pepper; 400 g garganelli (or fusilli); grated parmesan

550 kcal · 30 min · 4 servings

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Ingredients

400 g broad beans
salt
2 spring onions
2 shallots
2 garlic cloves
4 tomatoes
2 tbsp olive oil
pepper
400 g garganelli (or fusilli)
grated parmesan

Instructions

1. Rinse the beans and boil them in salted water for about 4 minutes until tender. Immediately plunge them into cold water to stop the cooking process, drain them and peel off the skin.
2. Wash the spring onions, trim them and slice into thin rings. Peel the shallots and garlic and chop finely. Wash the tomatoes, remove the hard stem area and cut into cubes.
3. Heat the olive oil in a pan and sauté the spring onions and shallots until soft and translucent. Add the tomatoes and beans and simmer the mixture uncovered for 5 minutes. Season everything with salt and pepper.
4. Cook the pasta in salted water until al dente and drain. Toss the pasta with the vegetables, divide onto plates and serve topped with grated parmesan.

Nutrition per serving

kcal: 550
Protein: 22 g · Fett/Fat: 18 g · Carbs: 70 g