Penne al green (5)
Instructions
Let dry chopped onion with half the oil and 2 tablespoons water.
Combine the beans, cover flush with water and boil for 20 minutes.
Chop half of the beans, put them back in the pot, then add parsley and chopped Mint, olive oil and 1 tbsp of water, salt and pepper.
To add it all up, boil the pasta, serve with the gravy and cheese curd.
Ingredients and dosing for 4 persons
- 350 g of type pasta pennette
- 300 g of shelled broad beans
- 50 g of scallion
- Parsley
- Mint
- 2 tablespoons of grana
- 2 tablespoons of olive oil
- Salt
- Pepper