Half sleeves with broad bean pods are a zero-waste first course because the pods are really good for many preparations and are delicious. Those who have the courage to try them will not be able to do without them. Below I leave you other recipes to make: Broad bean pod parmigiana and Baked broad bean pods. Enjoy them quickly before the broad beans go out of season. Few ingredients make this pasta dish excellent and fragrant. Whoever I proposed it to always licked their lips, although initially having some prejudice about it. The first question they ask me is if you can feel the fuzz inside the pods. No, once cooked, the consistency of the pods is very similar to that of string beans. Not only are they tasty, but they are also rich in fiber, ideal for those who suffer from intestinal problems. They also contain many minerals, vitamins, and have a strong satiating power. Get a high-sided non-stick pan because they will initially be very bulky, as also happens with other vegetables. During cooking, do not cover them with the lid, as they would lose their bright green color, and salt only at the end.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 14 oz broad bean pods
- 1 small red onion
- 3.5 oz guanciale
- to taste Pecorino Romano
- 3 tbsps extra virgin olive oil
- to taste salt
- 12 oz whole wheat rigatoni
Tools
- 1 Pan high-sided
How to prepare Half sleeves with broad bean pods
To prepare Half sleeves with broad bean pods, shell the broad bean pods, but before opening them, remove the stem and strings.
Wash them thoroughly under running water, so they can lose all impurities, including traces of soil.
Dry them, and cut them into pieces, but they should be at least 0.4 inches in size, so they remain crunchy even after cooking.
Slice the red onion, which I find sweeter than the white or yellow one, and brown it together with a tablespoon of extra virgin olive oil.
Add the guanciale previously cut into pieces, and once it is well browned, also pour the broad bean pods into the non-stick pan.
Cook over high heat for less than a minute, then add a cup of boiling water, and adjust the salt.
When this has reduced, turn off and wait for the pasta to cook.
Toss it in the sauce, incorporate the remaining extra virgin olive oil, but only if necessary, and mix well.
Serve your Half sleeves with broad bean pods very hot, and sprinkle with grated Pecorino Romano.
Tips and Variations
The sauce for the half sleeves keeps very well in the fridge for a few days, but if you want to stock up, you can also freeze it.
If you like broad beans, then don’t miss: Crostini with broad bean and Pecorino cream – Savory strudel with broad bean pods – Preserved natural broad beans and peas
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