Source: iulm.it

PRESENTATION

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

INGREDIENTS:

For 2 servings

180 g dried orecchiette pasta

150 g fresh or frozen fava beans

150 g peas

1 leek

Parsley, to taste

1 teaspoon granulated vegetable broth

2 tablespoons extra-virgin olive oil

Salt, to taste

Pepper, to taste

METOD

Slice the leek thinly and place it in a non-stick pan.

Lightly sauté until softened.

Add the granulated vegetable broth and a ladle of water.

Clean the fava beans and peas, or thaw them if frozen.

Add them to the pan with a pinch of salt.

Cover and cook over low heat until tender, adding water if necessary.

Cook the orecchiette in boiling water until al dente.

Drain the pasta and transfer it to a serving bowl.

Add the legumes, extra-virgin olive oil, and pepper.

Mix gently and serve.

ALLERGENS:

• Vegetable broth: check ingredients to ensure absence of celery or other allergens
• Fava beans: possible allergy in predisposed individuals; contraindicated in favism (G6PD deficiency)
• Extra-virgin olive oil: allergy is uncommon; no known intolerance
• Orecchiette: pasta containing 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 Parietaria; avoid in cases of favism
• Leek: reported cases of individual reactivity; possible cross-reaction in birch pollen allergy
• Parsley: possible cross-reaction in allergies to spices, Artemisia, or Compositae

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 vitamins—particularly vitamin C—supporting immune function, hematopoiesis, and helping reduce cholesterol and blood glucose levels
• Extra-virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids
• Orecchiette: when made with whole-wheat flour, they provide zinc, supporting immune function; also suitable for nephropathic patients
• Pepper: contains piperine, a powerful antioxidant that improves insulin sensitivity, helps reduce cholesterol levels, and stimulates metabolism—beneficial for cardiovascular health
• Peas: rich in vitamin C and antioxidants, supporting immune and cardiovascular health; also suitable for nephropathic patients and beneficial for liver function
• Leek: contains compounds that promote diuresis and provide antioxidant support to the cardiovascular and immune systems
• Parsley: rich in carotenoids, minerals, vitamins, and antioxidants that support immune, cardiovascular, and liver function

SAFETY / INTENDED USE

Also suitable for individuals affected by:

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