ingredients

300 g pasta
150 g extra-fine green beans
150 g frozen quick-frozen peas
50 g of rocket
30 g peeled almonds
5 dried tomatoes in oil
30 g grated Parmesan cheese
1 pinch of pepper
3 tbsp. to s. olive oil

Equipment

1 Dutch oven
1 propeller robot
1 small pan
1 colander
1 board

Steps

Step 1

In advance: brown the whole almonds over medium heat in the fat free pan. Split the beans in half lengthwise.

2ND STEP

Approx. 15 min before serving: cook the pasta in salted boiling water in the pot, the time indicated on the package to get them al dente. 3 min before the end, add to very sharp fire frozen peas and cut green beans.

STEP 3

At the same time: mix almond, arugula, parmesan, drained tomatoes, 2 tbsp. to s. oil from the jar of tomatoes, olive oil, pepper (taste to adjust), 1 pinch of coarse salt. Drain the pasta, collect 1 dl of cooking water. Pour pasta in the Dutch oven. Add the recovered water to the robot, mix briefly; pour over pasta, mix briefly over very low heat. Serve immediately on a nice hot dish.

tips

Pasta. Pick them long, a little thick: fettuccine (kind of flat spaghetti, see photo); or Barilla spaghettoni (cooking 11 min).

Variants. • Replace almonds with hazelnuts and olive oil with 2 tbsp. of hazelnut oil and 1 tsp. of rapeseed oil. • Enjoy with two slices of San Daniele ham: this is a balanced dish!