Source: iulm.it; photo: ricetta.it

PRESENTATION

A first course made with pasta, fava beans, peas, leek, vegetable broth, plant-based pancetta, parsley, extra-virgin olive oil, salt, and pepper.

INGREDIENTS:

Serves 2

5,3 oz mixed pasta or any pasta of choice

7 oz fava beans

7 oz  peas

1 leek

1 teaspoon granulated vegetable broth

1,7 ozplant-based pancetta

1 small bunch of parsley

2 tablespoons extra-virgin olive oil

Salt, to taste

White pepper, to taste

INSTRUCTIONS

In a small saucepan, heat the olive oil and add the thinly sliced leek, the diced plant-based pancetta, and half of the chopped parsley.

Lightly sauté until golden, then add the legumes.

Sauté over low heat for a few minutes, then add two full glasses of water and the granulated vegetable broth.

Season with salt and pepper.

Cover and simmer gently for about 20 minutes.

When the legumes are tender, cook the pasta until al dente, drain it, and mix it with the fava beans and peas.

Sprinkle with the remaining chopped parsley and serve.

ALLERGENS:

• Vegetable broth: check ingredients to ensure it does not contain celery or other allergenic components.
• Fava beans: may cause allergies in predisposed individuals; responsible for favism, a reaction in people with a genetic deficiency (absence of the G6PD enzyme: glucose-6-phosphate dehydrogenase).
• Extra-virgin olive oil: allergy is uncommon; intolerance has not been described.
• Plant-based pancetta: contains soy and gluten-containing cereals, listed as allergens in EU Regulation 1169/2011.
• Pasta: contains gluten from cereals listed in EU Regulation 1169/2011.
• Pepper: possible cross-reactivity in cases of spice intolerance.
• Peas: possible cross-reactivity in individuals allergic to pellitory; peas should be avoided in cases of favism.
• Leek: cases of individual reactivity reported; possible cross-reactivity in individuals allergic to birch pollen.
• Parsley: possible cross-reactivity in individuals allergic to spices, mugwort, or plants of the Asteraceae family.

NOTE

• Prepare and handle under strict hygienic conditions.

Nutritional Benefits of the Ingredients:

• Vegetable broth: provides minerals, especially sodium and potassium, useful for regulating heart function and fluid balance.
• Fava beans: rich in iron, potassium, magnesium, copper, selenium, and many vitamins—especially vitamin C, which supports the immune system and neutralizes free radicals. They promote blood formation and help reduce cholesterol and blood sugar levels, supporting cardiovascular health.
• Extra-virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids.
• Pasta: when made from whole-wheat flour, provides zinc, which supports proper immune system function; also suitable for individuals with kidney disease.
• Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity, lowers cholesterol levels, and activates metabolism. Recommended for people with cardiovascular issues.
• Peas: rich in vitamin C, a key antioxidant that fights free radicals and supports the immune system. They also provide minerals, vitamins, and antioxidants that protect the cardiovascular system; suitable for individuals with kidney disease and beneficial for liver function.
• Leeks: contain compounds that promote diuresis and antioxidants beneficial to cardiovascular and immune system function.
• Parsley: rich in carotenoids that support the immune system, as well as minerals, vitamins, and antioxidants that protect the cardiovascular system; also suitable for individuals with kidney disease and beneficial for liver function.

SAFETY / INTENDED USE

This product is also suitable for individuals affected by:

• Anorexia or weight loss
• Mucositis (inflammation and lesions of the oral cavity)