Yellow Lentil Spaghetti with Asparagus and Broad Beans Puree
- Difficulty:
Low - Quantity:
4 people -
Preparation time:
30 minuti - Cooking time:
7-8 minuti
Ingredients:
- 250 g Organic yellow lentil spaghetti
- 200 g Asparagus
- 100 g Broad beans
- 1 Glove of garlic
- Extra virgin olive oil and salt to taste
Procedure:
Clean, wash and cut the asparagus into strips. Soak the broad beans for about 3 hours. Clean and chop the garlic. For the broad bean puree: in a pot cook the broad beans on slow fire with enough water to cover them until they are reduced to puree. Boil the asparagus in salted water. Sauté the garlic in a pan with extra virgin olive oil, add the asparagus, cook for a few minutes and add the puree. Cook the spaghetti in salted water, drain them al dente and mix all with the sauce. Serve hot adding extra virgin olive oil.