Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 600 g of shelled broad beans
- - 320 g of farfalle pasta
- - 3 spring onions
- - 2 flour
- - 2 tablespoons of breadcrumbs
- - 1 bunch of basil
- - 500 ml of soy, milk
- - Oil
- - salt
- - paprika
INSTRUCTIONS
- Boil the beans in salted water for 10 minutes, drain with a slotted spoon dipping them directly into a bowl with cold water; keep the cooking water warm. After a few minutes, peel the beans, discarding the peel.v
- Chop very thin the spring onions including a part of the green, dress with 2 tablespoons of olive oil and fry in a thick-bottomed pan for at least 5 minutes, add the beans and let them flavor salting lightly.
- Heat in a saucepan 3 tablespoons of olive oil, add the flour and when blended dilute the mixture with soy milk at room temperature, cook the sauce on medium-low heat, stirring constantly until it reaches a boil, then salt lightly and take it away fire. Chop the basil and add it to the sauce once it has cooled.
- Boil the pasta in the bean water and when half cooked, drain and mix with not too dry basil sauce and beans.
- Transfer the dough into a baking pan covered with parchment paper, sprinkle with bread crumbs mixed with a pinch of paprika or more (regulator according to your taste), gratinatela in preheated oven at 220 ° C for 5 minutes and serve.
