Garganelli Pasta with Scallops, Tomatoes and Green Beans

First course

tempoready in: 15 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Shallow Pan With Glass Lid

Lavinia®

thumb

DOWNLOAD A TUTTO VAPOREapp

appstore  |  googleplay
The free application of Lagostina with over 100 recipes for cooking with pressure cooker.

INGREDIENTS FOR 4 PEOPLE

10 oz. Garganelli pasta (about 280 g)

2 oz. chopped scallops (60g)

4.2 oz green beans (120 g)

3 ½ oz. cherry tomatoes

basil to taste

1 ¾ ecodoses of vegetable broth

1 medium shallot

1 tbsp olive oil

 

PREPARATION

Chop the scallops into small squares (about half a centimeter on each side), cut the cherry tomatoes in half, the green beans into cubes and the basil into thin strips (julienne). Then finely mince the shallot and brown in the pot with olive oil. Add the scallops, a dash of white wine, salt and pepper. Finally, add the green beans, tomatoes and garganelli pasya. Sauté everything together and add boiling vegetable broth at the end. Cover the pot and cook for 8 minutes, starting from when the pot whistles.

MORE RECIPES

thumbinfo

Polenta di grano saraceno con fondente di formaggio

thumbinfo

Pasta e patate

thumbinfo

Pastina e fagioli

thumbinfo

Gnocchetti sardi con salsiccia e finocchietto selvatico

thumbinfo

Timballo di riso allo zafferano con astice caramellato all'aceto balsamico

thumbinfo

Risotto integrale con rucola

thumbinfo

Risotto di farro al Gorgonzola

thumbinfo

Asian Boiled Meat Soup