14 Dec Savory

Creamy Pasta with Green Beans and Peanuts


- 500g of short-cut pasta (penne, fusille, gnocchetti)

- 1 chopped onion

- 1/3 cup of olive oil

- 500 g of green beans cut into 3cm pieces

- 1 cup of natural yogurt

- 1 tablespoon of mustard

- 2 cups of fresh milk

- 2 tablespoons of lime juice

- 100g of shelled, roasted and chopped peanuts

- 1 tablespoon of lime zest

- Salt and pepper to taste


Sautee the onion in olive oil until it is soft. Add the green beans and cover the pan, mixing it occasionally for approximately 15 minutes. Mix the yogurt, mustard, heavy cream, lime juice and pepper in a separate container. Add the cooked green beans and mix well. Cook the pasta in 5 liters of water with salt until it is al dente. Mix the yogurt sauce, the peanut and the lemon zest, mix and serve immediately.