Farfallini pasta with beans
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 339, total fat 12.5 G., saturated fats 3.5 G., proteins 18 G., carbohydrates 49 G., fiber 1 G., cholesterol 10 mg, sodium 159 mg, sugar 1 G.
Calories 339, total fat 12.5 G., saturated fats 3.5 G., proteins 18 G., carbohydrates 49 G., fiber 1 G., cholesterol 10 mg, sodium 159 mg, sugar 1 G.
Farfallini pasta with beans - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg fresh fava beans (garden beans) in pods, peeled
- 1 cup farfallini pasta (butterflies) or other small pasta
- 3 tbsp. l. olive oil
- 1 clove garlic, crushed
- 4 sprigs of mint
- 1 tbsp finely chopped mint leaves
- 4 sprigs of parsley
- 1 tbsp finely chopped parsley leaves
- 1 bunch of green onions, cut into rings
- 2 tbsp (30 g) butter
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: fava beans (garden beans), farfallini pasta, garlic, mint, parsley, green onions, farfalle pasta
Cooking the dish according to the recipe:
- Boil the beans in salted water for 30 seconds. Transfer the beans to a bowl of cold water and ice and let them cool for 5 minutes. Drain and peel the beans.
- Cook the farfallini pasta in salted water until tender. Reserve 1.5 cups of the broth for the sauce, and drain the rest.
- Heat olive oil in a large skillet over medium heat. Add garlic, mint sprigs, parsley sprigs, and green onions (except 2 tablespoons). Cook, stirring, until the onions are soft, 1 to 2 minutes. Add the beans and 1 cup of the remaining broth. Bring to a simmer and cook until the beans are tender, 8 to 10 minutes. Once cooked, remove the garlic and green onions from the skillet.
- Add the pasta to the pan and cook, stirring, until the pasta has absorbed some of the sauce, about 3 minutes. Add the butter, chopped mint and parsley, remaining green onions, and salt and pepper to taste. Stir in more broth if needed.
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