Ribbon noodles with green vegetables and salsa verde

Name: Ribbon noodles with green vegetables and salsa verde
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen broad beans; 7-10 Tbsp Salt; 250 g Sweet peas; 1 Onion; 400 g ribbon noodles; 1 collar Parsley; 15 g Capers; 2 Anchovy fillets (about 3 g each); 7-8 TABLESPOONS Olive oil; 7-10 Tbsp coarsely ground black pepper; 1 TEASPOON Vegetable broth (instant); 10 Stem(s) Basil; 50 g Pecorino cheese

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen broad beans
7-10 Tbsp Salt
250 g Sweet peas
1 Onion
400 g ribbon noodles
1 collar Parsley
15 g Capers
2 Anchovy fillets (about 3 g each)
7-8 TABLESPOONS Olive oil
7-10 Tbsp coarsely ground black pepper
1 TEASPOON Vegetable broth (instant)
10 Stem(s) Basil
50 g Pecorino cheese

Directions

1
Cook the broad beans in boiling salted water for 8-10 minutes. Pour into a sieve, quench and drain. Carefully press the broad beans out of their skin. Clean and wash the mangetouts and cut them lengthwise in half or in thirds. Peel and finely dice the onion
2
Cook the pasta in boiling salted water according to the instructions on the packet. Remove 250 ml of pasta water and set aside. Drain the noodles, rinse and drain
3
Meanwhile, for the salsa, wash parsley, shake dry and chop coarsely. Put the parsley, capers, anchovies and 4 tbsp. olive oil into a high mixing bowl and puree finely
4
Heat 3-4 tablespoons of olive oil in a pasta pot, fry onion until translucent, add mangetouts and fry briefly. Season well with salt and pepper. Deglaze with pasta water, add stock, bring to the boil and simmer for about 2 minutes.
5
Meanwhile, wash the basil, shake dry and pluck the leaves from the stalks. Grate cheese finely. Add the pasta and beans to the pot, heat up, add about half of the basil and the salsa. Season again with salt and pepper. Arrange noodles on plates, sprinkle with remaining basil and cheese