Yellow Lentil Spaghetti with Asparagus and Broad Beans Puree - Gluten Free Felicia

Yellow Lentil Spaghetti with Asparagus and Broad Beans Puree

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.

Enjoy your meal