Today I bring you a dish I thought of because the other day my mom gave me some organic broad beans. For me, broad beans are a bit of a childhood trauma. Sitting on the couch shelling them... something that bored me immensely. Moreover, the way my mom prepared them (broken spaghetti with broad beans) I didn't like. As an adult, I realized I could prepare them differently and, above all, remove the skin that bothered me so much. So today I prepare my version of soup with broad beans... creamy, tasty, and very simple.
Cut the cherry tomatoes in half and sauté them in a pan with garlic and oil. Then add some of the shelled broad beans. Blanch the tubetti rigati and drain them very al dente into the tomatoes, then cook them like a risotto.
When almost cooked, add the fresh basil and pepper. Once ready, turn off the heat and stir in the Parmesan. Plate and garnish with the remaining raw broad beans, which I love, oil, and a hint of chili pepper.
Pot
Fridge
This recipe is perfect during the spring-summer season!
Italia, Calabria
| Energy (kcal) | 65.82 |
| Carbohydrates (g) | 11.67 |
| of which Sugars (g) | 2.79 |
| Fat (g) | 0.51 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 3.44 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.01 |
