Season: Spring
Ingredients – Serves 2
160g penne Spelt
300 g fresh beans clean
1 white onion
2 cloves garlic
½ teaspoon of asafoetida
½ teaspoon of turmeric
1 teaspoon of grated ginger
1 teaspoon of Herbes de Provence
½ teaspoon of Appeto Virya®
½ teaspoon of trikatu Virya®
rock salt to taste
olive oil to taste
Method
Blanch the beans for 1-2 minutes and remove the cuticles when still warm.
Finely chop the onion and garlic and add to the pan to simmer with a little water, add the blanched beans, asafoetida, turmeric, ginger, Herbes de Provence, Appeto Virya®, trikatu Virya® and water in sufficient quantity to cooking (depending on whether the beans are small or large). When cooked, add the salt and oil.
Cook the penne in boiling salted water, drain them and put them back in the pot with the beans. Switch on the heat for 1 to 2 minutes, stirring constantly, to better blend the flavours of pasta with beans. Serve immediately.