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Tacconelle with broad beans, asparagus, saffron and pecorino cheese

ingredients

servings

1

Wholewheat pasta

40 oz

Field asparagus

10 oz

Fava beans

15 oz

Saffron in pistils

1 unit

Olive oil

to taste

Garlic

1 half

White table wine

1 coffee cup

Pecorino cheese

5 oz

first courses from Italy

Tacconelle with broad beans, asparagus, saffron and pecorino cheese

Tacconelle with broad beans, asparagus, saffron and pecorino cheese

vegetarian with gluten with lactose with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tacconelle with broad beans, asparagus, saffron and pecorino cheese

A first simple and flat gustosto

Tacconelle with broad beans, asparagus, saffron and pecorino cheese step 1

step 1

Cut the asparagus so save yourself from only the tips, and the softer parts of the stems. Prepare the pasta water to boil.

Tacconelle with broad beans, asparagus, saffron and pecorino cheese step 2

step 2

In a large pan heat the oil with the garlic and add the fresh beans and asparagus. Feather with white wine and cook for about ten minutes. When cooked, turn off and cover the pan.

Tacconelle with broad beans, asparagus, saffron and pecorino cheese step 3

step 3

Choose pasta, format you prefer I used the flaw tacconelle and cook in water previously brought to a boil. When cooked retains a small cup of the cooking water.

Tacconelle with broad beans, asparagus, saffron and pecorino cheese step 4

step 4

Disciogli the saffron powder in the cooking water of the pasta that had put aside. Jump now the pasta in the pan with the beans, asparagus and add the saffron now.

Tacconelle with broad beans, asparagus, saffron and pecorino cheese step 5

step 5

When you create a light creamy sauce on the bottom you can switch off and Serve. Add pecorino cheese flakes to taste.

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