Tagliatelle with green vegetables and salsa verde

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the frozen broad beans in boiling salted water and cook for 8-10 minutes. Meanwhile, for the salsa, wash parsley, shake dry and chop coarsely. Rinse anchovies and dab dry. Finely puree the parsley, anchovies, capers and 4 tbsp. oil in a tall mixing bowl using a hand blender.

2. 2

   Drain the broad beans, rinse with cold water and drain. Carefully press the bean seeds out of the skin with your fingers. Wash the basil, shake dry and remove the leaves. Grate the pecorino cheese finely.

3. 3

   Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Meanwhile clean and wash the mangetouts and cut them lengthwise in half or in thirds. Peel and finely chop the onion.

4. 4

   Heat 3 tablespoons of oil in a frying pan. Sauté the onion until transparent. Steam sugar snap peas briefly. Season well with pepper. 1⁄4 l Remove the pasta water and deglaze the sugar snap peas with it. Bring to the boil and simmer for about 2 minutes.

5. 5

   Add the beans and heat.

6. 6

   Drain the pasta and put it back into the pot. Mix the sugar snap peas and beans together with the liquid into the noodles. Fold in salsa and half of the basil. Season to taste with salt and pepper. Serve the noodles.

7. 7

   Sprinkle with remaining basil and cheese.

Nutrition Facts

KCAL
660 kcal

CARBS
85 g

FATS
23 g

PROTEINS
23 g