Lentil fusilli with fava beans and dandelion
Fusilli di lenticchie con fave e tarassaco
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For 6 people
500 g red lentil flour fusilli
400 g fresh or frozen fava beans
a bunch of dandelion leaves
extra virgin olive oil
salt
Cook the pasta in boiling salted water for the time indicated on the package.
Meanwhile, blanch the beans for a few minutes and drain.
Heat a little oil in a pan and sauté quickly the beans, add the coarsely chopped dandelion after with your hands, add salt and stir gently.
Let the flame a few minutes, then drain the pasta cooked al dente, toss and serve with extra virgin olive oil.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
