Spaghetti alla toscana
Instructions
Boil the beans.
Sliced celery, carrots, onion, cabbage and garlic.
Do heat half oil in a saucepan, saucepot and vegetables over low heat, add the peas after 7-8 minutes, wet with half a glass of water, add salt and let it cook while pasta let off some.
Half-cooked add the cannellini beans boiled and drained.
Cook spaghetti in boiling salted water.
Drain and pour into a bowl, toss with stewed vegetables whose cooking liquid should have dried.
Add the oil kept aside, chopped fresh parsley and freshly ground pepper.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 100 g of peas
- 100 g of cannellini beans
- 1 heart of celery
- 1 carrot
- 200 g of cabbage
- 1 onion
- 1 tablespoon of chopped parsley
- 1 clove of garlic
- 4 tablespoons of olive oil
- Salt
- Pepper