Tripoline with pesto and green beans
Instructions
Prepare 150 cl vegetable broth with onion, carrot, celery, tomato, parsley, salt and pepper.
In a casserole put oil, sprouted beans and washed, diced potatoes.
Stretch with the broth and bring to a boil.
After 15 minutes the tripoline; Cook and season with cheese.
Ingredients and dosing for 4 persons
- 150 g of tripoline type egg pasta
- 350 g of green beans
- 2 tablespoons of pesto
- Celery
- Carrot
- Onion
- 1 tomato
- 2 potatoes
- 40 g of grated parmesan cheese
- Parsley
- Olive oil extra virgin
- Salt
- Pepper