Tuduu
Spaghetti between land and sea

Spaghetti between land and sea

@impasta_con_rosy

A journey through garden, coast, and tradition with spaghetti, green chili peppers, cherry tomatoes, sea lupins, and Neapolitan crunchiness.

Difficulty: Medium
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Spaghetti180g
  • Sea lupins500g
  • Sweet green chili peppers (puparulilli)10units
  • Red datterini cherry tomatoes6units
  • Yellow cherry tomatoes6units
  • Garlic clove1unit
  • Parsleyto taste
  • Extra virgin olive oilto taste
  • Saltto taste
  • Pepperto taste
  • Crumbled neapolitan tarallo1unit

Preparation

  1. STEP 1 OF 5

    Open the lupins in a pan with garlic and a drizzle of oil. Strain and set aside the liquid.

  2. STEP 2 OF 5

    Sauté some green chili peppers with yellow and red cherry tomatoes, adding a ladle of lupin water. Blend half of the mixture to create a cream.

  3. STEP 3 OF 5

    In another pan, brown the remaining sliced green chili peppers.

  4. STEP 4 OF 5

    Cook the pasta al dente, drain it and sauté it in the blended cream with the chili peppers, lupin broth, and shelled lupins.

  5. STEP 5 OF 5

    Plate with cherry tomatoes, whole chili peppers, crumbled tarallo, and fresh parsley.

Suggestions

  • Pan

  • Blender

General Information

Storage notes

Store in the refrigerator and consume within 1-2 days.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)59.44
Carbohydrates (g)8.28
of which Sugars (g)2.33
Fat (g)0.72
of which Saturates (g)0.11
Protein (g)4.44
Fiber (g)1.93
  • Proteins
    4.44g·29%
  • Carbohydrates
    8.28g·54%
  • Fats
    0.72g·5%
  • Fibers
    1.93g·13%