Today I bring you a dish I came up with because the other day my mom had given me some organic broad beans. For me, broad beans are a bit of a childhood trauma. Sitting on the sofa shelling them.. something that bored me a lot. Also, I didn't like them the way my mom used to make them (broken spaghetti with broad beans). As an adult I realized instead that I could prepare them differently and, above all, remove the skin that bothered me so much. So today I'm making my version of broad bean soup.. creamy, tasty and very simple.
Cut the cherry tomatoes in half and sauté them in a pan with garlic and oil. Then add part of the shelled broad beans. Blanch the ridged pasta tubes and drain them very al dente into the tomatoes, then finish cooking them like a risotto.
Near the end of cooking add the fresh basil and pepper. Once ready, turn off the heat and finish by stirring in the Parmesan. Plate up and garnish with the remaining raw broad beans.. which I adore, oil and a pinch of chili pepper.
Pot
Fridge
This recipe is perfect during the spring-summer season!
Italia, Calabria
| Energy (kcal) | 134.1 |
| Carbohydrates (g) | 23.54 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 1.06 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 6.72 |
| Fiber (g) | 3.3 |
| Sale (g) | 0.04 |
