Lemony runner bean tagliatelle

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

500g pack fresh tagliatelle

280g pack runner beans, thinly sliced on the diagonal

2 tbsp olive oil

3 clove/s garlic, crushed

125ml Flora Double

1 unwaxed lemon, zest and juice

60g Parmigiano Reggiano, finely grated

13g pack basil, leaves shredded

Wskazówki

Step 1

Bring a large pan of salted water to the boil, then add the tagliatelle and beans. Bring back to the boil and cook for 3 minutes. Drain, reserving a mugful of the cooking water.

Step 2

Meanwhile, heat the oil in a large frying or sauté pan over a medium heat, then fry the garlic for 1 minute. Add the Flora Double, stirring over the heat. Add the drained pasta and beans, the lemon zest and juice, and two-thirds of the grated cheese, plus a glug of the pasta cooking water.

Step 3

Stir over the heat for a moment until the pasta is coated in a creamy sauce (add more pasta water if needed). Toss through the basil and season, then serve scattered with the reserved cheese.

Wartości Odżywcze

• Kalorie: 599
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 12 g
• Sód: 0.6 g
• Węglowodany Całkowite: 69 g
• Błonnik Pokarmowy: 6.1 g
• Cukry Całkowite: 5.1 g
• Białko: 20 g