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Pennoni rigati with artichokes, broad beans and peas

Method

1- Prepare the artichokes, removing the stalks, the toughest external leaves and the tips; cut into half, removing any fibres inside, cut into thin wedges and soak in a bowl of cold water with lemon juice. Blanch the broad beans in boiling salted water, drain, remove the skin and set on one side. Peel the onion and slice.
2- Fry the onion until soft in a little oil in a frying pan; add the drained wedges of artichoke and fry for 2 minutes; add the peas and broad beans and fry for a few minutes; pour in half a glass of water, season with salt and pepper, cover and continue to cook on a medium heat for about 20 minutes; at the end, sprinkle with the washed mint leaves cut into strips. Cook the pasta, drain when it is “al dente”, add the artichoke, broad bean and pea sauce and serve.

Ingredients for 4 people
350 gr Pennoni rigati
150 gr shelled broad beans
150 gr shelled peas
2 artichokes
1 onion
3-4 leaves mint (optional)
1 lemon
salt
pepper

Durum wheat semolina pasta

050 Pennoni rigati

050 Pennoni rigati
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g