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Ingredients
- 50 g di Parmigiano Reggiano a tocchetti
- 30 g di pecorino a tocchetti
- 30 g di pinoli sgusciati
- ½ spicchio di aglio
- 80 g di basilico fresco, le foglie lavate ed asciugate
- 120 g di olio extravergine di oliva
- ½ cucchiaino di sale
- 250 g di patate, pelate e a dadini (2 cm)
- 120 g di fagiolini verdi freschi a pezzi (3-4 cm)
- 480 g di pasta secca tipo trenette
- Nutrition
- per 1 porzione
- Calories
- 2464 kJ / 589 kcal
- Protein
- 16.1 g
- Carbohydrates
- 66.2 g
- Fat
- 28.1 g
- Fibre
- 3.6 g
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