Puglian Cavatelli with Broccoli and Beans

A dish that reflects the simplicity and authenticity of Apulian tradition. The cavatelli, a typical shell-shaped pasta, combine with fresh broccoli and beans to create a perfect balance of flavor, nutrients, and authentic taste. An experience that brings the passion and history of Southern Italian cuisine to your table.

1) In a non-stick pan bring 800 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 18 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the boiling water. Serve with chili-infused extra virgin olive oil and toasted bread cubes.

Pasta (durum wheat semolina, water) 83.5%, beans 5%, broccoli 4%, vegetable broth (salt, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), rice flour, tomato, garlic, carrot, celery, onion, parsley, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

ENERGY KJ/KCAL: 1380/329, TOTAL FAT: 1.9G, - OF WHICH SATURATES: 0.3G, CARBOHYDRATE: 64.4G, - OF WHICH SUGARS: 4G, FIBER: 3.4G, PROTEIN: 13.2G, SALT: 2.6G |