wholemeal orecchiette with peas & broad beans

Name: wholemeal orecchiette with peas & broad beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 300 g Frozen broad beans (If you are in a hurry, you will not remove the beans from the skin, but eat them with you. Beans then cook with the noodles); 7-10 Tbsp salt, pepper, nutmeg; 1 Garlic clove; 2 TABLESPOONS Olive oil; 100 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 1 Organic Lemon; 100 g frozen peas; 400 g Orecchiette pasta (wholemeal; e.g. from De Cecco); 50 g young leaf spinach

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Vegetable protein from legumes, combined with B-vitamins and dietary fibre from whole grain - that's how balanced we like pasta

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
300 g Frozen broad beans (If you are in a hurry, you will not remove the beans from the skin, but eat them with you. Beans then cook with the noodles)
7-10 Tbsp salt, pepper, nutmeg
1 Garlic clove
2 TABLESPOONS Olive oil
100 g Whipped cream
1 TEASPOON Vegetable broth (instant)
1 Organic Lemon
100 g frozen peas
400 g Orecchiette pasta (wholemeal; e.g. from De Cecco)
50 g young leaf spinach

Directions

1
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Blanch frozen broad beans in boiling salted water for about 1 minute. Drain and rinse with cold water. Remove bean seeds from the skin.
2
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Peel garlic and chop finely. Heat the oil in a small pot. Sauté the garlic in it. Add cream and 200 ml water, bring to the boil and stir in stock. Stir in lemon peel. Simmer at low heat for about 3 minutes. Add bean seeds and cook for 5 minutes, frozen peas for 2-3 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Sort the spinach, wash and shake dry. Season sauce with salt, pepper and nutmeg. Drain the noodles and put them back into the pot. Fold in sauce and spinach. Serve and sprinkle with pine nuts.