Tartufini 4 flavors
1 recipe
Wholemeal fantasy with pea pesto and yogurt and crisp bresaola
ingredients
servings
1
Wholewheat pasta
70 oz
Peas, frozen
50 oz
Pepper
2 pinches
Balsamic vinegar
1 teaspoon
Granulated vegetable bouillon
1/2 teaspoon
Lemon juice
1 teaspoon
Bresaola
2 slices
Greek lowfat yogurt
2 teaspoons
first courses from Italy - Puglia
Wholemeal fantasy with pea pesto and yogurt and crisp bresaola
Wholemeal fantasy with pea pesto and yogurt and crisp bresaola
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light and tasty recipe with an amazing flavor!
preparation
step 1
Prepare the pea and yogurt pesto: cook the peas in water with granular broth for about ten minutes; once cooked, drain and place in a bowl. Add the yogurt and pepper, a teaspoon of water and blend to form a cream.
step 2
Meanwhile, cook the pasta in boiling salted water. In a large non-stick pan place the reduced bresaola into strips and leave to toast for 6-7 minutes, until it is crispy.
step 3
Ready the bresaola, put aside and pour in the same pan the cream of peas, making it warm with balsamic vinegar and possibly a tablespoon of water.
step 4
Once cooked, drain it al dente and pour into the pan with the cream of peas. Stir over high heat for a few minutes, joining if you need a little water at a time.
step 5
Combine a portion of the toasted bresaola and mix quickly, then serve and finish adding the remaining bresaola strips, a ground pepper and lemon juice.
