Cous cous with vegetables and sesame sauce
23 recipes
Fusilli with green beans, tomatoes and almond pesto
ingredients
servings
4
Fusilli lunghi bucati, pasta
400 oz
Cherry tomatoes
10 unit
Green beans
300 oz
Almonds
50 oz
Onions
2 unit
Fresh mint
20 leafs
Extra virgin olive oil, vitaminized
to taste
Iodized salt
to taste
Chili pepper
to taste
first courses from Italy
Fusilli with green beans, tomatoes and almond pesto
Fusilli with green beans, tomatoes and almond pesto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
fresh and summery recipe!
preparation
step 1
Peel the tomatoes, cut them in half, remove the seeds and cut into cubes season with a pinch of salt.
step 2
Coarsely chop the onions. In a saucepan, sauté them with 4 tablespoons Dolio and a pinch of salt. Stir, cover and continue over low heat for 20 minutes abundant, making sure it does not stick.
step 3
Add the almonds to the onion, let cook on a medium heat for 2-3 minutes. Remove from the heat and whisk them together with the mint leaves and some cherry tomatoes until an adjusted cream salt
step 4
Check the beans and boil them in salted water. Drain and in their cooking water cook the mezze penne al dente. Reduce then into small pieces and mix the beans with diced tomatoes.
step 5
Drain the pasta, season it with the two vegetables with almond cream, mix well and serve immediately.
