FARFALLE WITH TOMATO SAUCE, BROAD BEANS AND GOATS CHEESE
Preparation time
5 min
Cooking time
25 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
4
Preparation
- Press the garlic. Cut the sun-dried tomatoes into strips, coarsely chop the black olives and crumble the goat’s cheese.
- Heat 3 tablespoons of Bertolli extra virgin olive oil in a frying pan and gently fry the garlic until translucent. Stir in the Bertolli Oregano pasta sauce and the Italian herbs. Add salt and pepper to taste and leave the sauce to simmer gently for 10-15 minutes.
- Cook the pasta farfalle and broad beans together in a pan with plenty of boiling water and some salt for 10-13 minutes until al dente. Drain them in a colander.
- Stir the pasta, broad beans, tomato strips and olives into the sauce and heat through.
- Spoon the pasta into deep plates and sprinkle the goats cheese on top. Buon Appetito!
Variation tip: also tasty with rocket.
Ingredients
- 1 bag Bertolli Oregano pastasaus in pouch – 460g
- 300g Bertolli Farfalle pasta
- 2 cloves of garlic – Finely chopped
- 4 Bertolli pomodori secchi – sun dried tomatoes
- 100 g pitless black olives
- 200 g soft goats cheese
- 2 tbs fresh Italian herbs
- 300 g frozen broad beans
View the nutritional value
| Energy | 560 |
| Protein | 26 |
| Carbohydrates | 72,1g |
| Sugar | 13,4g |
| Fibre | 10,9g |
| Fat | 15,7g |
| Saturated fat | 8,1g |
| Salt | 0,83g |
