Green pea pasta with green beans and feta: a nutritious summer vegetarian main course, gluten-free and egg-free. Simple and quick, ideal for a light meal.
Trim, wash, and boil the green beans.
Cut the green beans into pieces and sauté them in a pan with the garlic, oil, and two tablespoons of water.
Meanwhile, cook the pea pasta according to the package instructions.
Drain the pasta al dente and add it to the vegetables in the pan together with the feta cut into cubes.
Season with basil, arugula, and oregano to taste and mix well before serving.
Boiling pot
Pan
Strainer
Wooden spoon
Italia
| Energy (kcal) | 149.32 |
| Carbohydrates (g) | 4.05 |
| of which sugars (g) | 2.43 |
| Fat (g) | 10.78 |
| of which saturates (g) | 5.86 |
| Protein (g) | 8.15 |
| Fibre (g) | 2.17 |
| Salt (g) | 0.55 |
