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Spaghetti with edamame, corn and fava beans


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For 2 people
180 g of wholemeal spaghetti bio
80 g of frozen edamame
80 g of frozen broad beans
60 g canned corn
2 cloves of red garlic
a few tablespoons of extra virgin olive oil
1/2 liter of vegetable broth (onion carrot and celery)


Boil water for spaghetti and cook al dente.
Saute oil and garlic, add the edamame, fava beans, corn and sauté briefly in a pan.
Finish cooking the noodles in the pan with some ladle of vegetable broth salty you made putting carrot celery and onion to boil for 20 minutes.
You can also add soy sauce to taste.

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