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Farfalle with rocket pesto and cannellini

ingredients

servings

4

Black pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

1 coffee cup

Grated Parmesan cheese

40 grams

Rocket salad

120 grams

Precooked cannellini beans

200 grams

Cherry tomatoes

250 grams

Farfalle, pasta

320 grams

first courses from Italy

Farfalle with rocket pesto and cannellini

Farfalle with rocket pesto and cannellini

vegetarian with gluten with lactose high in potassium high in phosphorus with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Farfalle with rocket pesto and cannellini

A first fast and complete dish, not to give up the pleasure of a good pesto even when the basil is scarce. Yummy and quick!

Farfalle with rocket pesto and cannellini step 1

step 1

Wash the rocket, delete 1 cm from the final part of the stem, dry it and pour it into the mixer. Blend it with the Parmesan cheese, a pinch of salt and about 1 dl oil, until you have a smooth sauce.

Farfalle with rocket pesto and cannellini step 2

step 2

Transfer the pesto in a large bowl.

Farfalle with rocket pesto and cannellini step 3

step 3

Drain the beans, wash the tomatoes and cut by half. Combine the tomatoes to beans and season with a little oil, salt and pepper.

Farfalle with rocket pesto and cannellini step 4

step 4

Cook the pasta, transfer it into the pesto bowl and add the tomatoes and beans.

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