Spaghettini alla toscana

Name: Spaghettini alla toscana
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Process beans; 400 g Spaghettini (dünne Spaghetti); 7-10 Tbsp Salt; 150 g Shallots or small onions; 1-2 Garlic cloves; 4 TABLESPOONS Oil (e.g. olive oil); 1 can(s) (425 ml) green or white beans; 7-10 Tbsp white pepper; 1/2 potty Basil; 2 TABLESPOONS crushed almonds; 7-10 Tbsp a little bit off. peel of 1/2 untreated orange; 40 g Parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Process beans
400 g Spaghettini (dünne Spaghetti)
7-10 Tbsp Salt
150 g Shallots or small onions
1-2 Garlic cloves
4 TABLESPOONS Oil (e.g. olive oil)
1 can(s) (425 ml) green or white beans
7-10 Tbsp white pepper
1/2 potty Basil
2 TABLESPOONS crushed almonds
7-10 Tbsp a little bit off. peel of 1/2 untreated orange
40 g Parmesan cheese

Directions

1
Clean and wash the green beans. Cook the beans and spaghettini separately in boiling salted water for about 8 minutes
2
Peel the shallots and garlic. Finely chop the garlic. Heat oil, fry shallots and garlic until golden brown
3
Drain the beans and bean seeds. Add both and heat, season. Wash, pluck and chop the basil, except for a little bit for garnishing
4
Drain the pasta. Mix in the beans, basil, almonds and orange peel. Slice or grate parmesan. Arrange everything and garnish with remaining basil and parmesan
5
Drink: cool rosé wine