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Spring Minestrone Pasta

By chef Gulasch

A fresh vegetable version of minestrone pasta with leek, peas, and chickpeas. A light and balanced spring dish.

11 min
Easy

2 min prep · 9 min cook

Spring Minestrone Pasta
711 kcal · per serving
Protein 25g Carbs 108g Fat 19g
Ingredients

What you will need

7 items · serves 1
  • Short Pasta 125 g
  • Green Peas 50 g
  • Chickpeas 0.25 pcs
  • Leek 0.25 pcs
  • Garlic 1 clove
  • Italian Hard Cheese 1 tbsp
  • Butter 0.5 tbsp

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Method

Steps to cook

7 steps · 9 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍝✨ and bring water to a boil

  2. Cook the pasta. Add the pasta to a pot of boiling salted water and cook over medium heat according to the package instructions for about 7 minutes until al dente

  3. Chop the garlic. Peel and finely chop the garlic

  4. Sauté the leek. Melt the butter in a pan, add the leek, season with salt and pepper, and sauté over medium heat for about 3-4 minutes until softened

  5. Add the garlic, chickpeas, and peas. Add the garlic, chickpeas, and peas and cook over medium heat for about 2 minutes

  6. Combine with the pasta and cheese. Add the drained pasta, pour in a little pasta water, add half of the cheese, and mix

  7. Serve with cheese. Serve sprinkled with the remaining cheese 🍽️✨

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