Green pea pasta with green beans and feta: a nutritious vegetarian summer first course, gluten-free and egg-free. Simple and quick, ideal for a light meal.
Trim, wash and boil the green beans.
Cut the green beans into pieces and sauté them in a pan with garlic, oil and two tablespoons of water.
Meanwhile, cook the pea pasta according to the times indicated on the package.
Drain the pasta al dente and add it to the vegetables in the pan along with the feta cut into cubes.
Season with basil, arugula and oregano to taste and mix well before serving.
Pot for boiling
Pan
Colander
Wooden spoon
Italia
| Energy (kcal) | 149.32 |
| Carbohydrates (g) | 4.05 |
| of which Sugars (g) | 2.43 |
| Fat (g) | 10.78 |
| of which Saturates (g) | 5.86 |
| Protein (g) | 8.15 |
| Fiber (g) | 2.17 |
| Sale (g) | 0.55 |
