Serving Size133 g
Total Fat14.6 g
Saturated Fat2,1 g
Total Carbohydrates13.8 g
Dietary Fiber3 g
October 27, 2015
1Trim the ends of green beans and cut them in half.
2Put the green beans into a large pan of salted boiling water and cook for about 10 to 15 minutes, until they are fork tender, but still crispy.
3In a skillet warm the extra virgin olive oil over medium heat and add a garlic clove.
4Stir in the anchovies and stir for a minute.
5Add the sweetcorn and cherry tomatoes cut in half and cook for 5 minutes.
6Add drained green beans and cook for 5 minutes.
7Add pasta in a large pot of salted boiling water. Cook as indicated on the package.
8Drain the pasta and add it to the skillet with the sauce and toss well to coat.
9Salt and pepper to taste.
10Sprinkle the breadcrumbs over the top in an even layer.
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