Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 320 g of farfalle pasta
- - 250 g of piattoni (flat beans)
- - 4 tomatoes
- - 25 g of pine nuts
- - 1 clove garlic
- - 1 bunch basil
- - Oil
- - Salt
INSTRUCTIONS
- Chop the basil quickly and mix immediately with 2 tablespoons of olive oil.
- Toast the pine nuts gently for a few minutes in a pan with a thick bottom, let cool and chop or crush them with your fingers.
- Check the flat beans, cut them in half lengthwise, cut lengthwise about 3 cm long; boil them in salted water for 10 minutes then remove them with a slotted spoon. Once warm toss with the basil oil and the pine nuts.
- Blanch the tomatoes that you engraved on the back with a slight cut in the cross for half a minute in the same boiling water. Drain also those with a slotted spoon and keep the water warm. Then peel them, cut them in half, remove the seeds and cut into pieces.
- Chop the garlic, sauté briefly in a pan with a little oil, add the chopped tomatoes, salt and cook for 5 minutes, when ready mix them finely.
- Boil the farfalle al dente in the vegetables water brought to a boil, drain when not too dry and season them with the beans. Distribute them in the dishes, put in the center some of the tomato sauce and serve immediately.
