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Ingredients
- 50 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 30 g di pinoli
- 1 spicchio di aglio
- 90 g di basilico fresco, le foglie
- 100 g di olio extravergine di oliva + q.b.
- 1 ½ cucchiaino di sale
- 700 g di acqua
- 300 g di farro perlato, sciacquato
- 200 g di fagiolini verdi freschi, puliti
- Nutrition
- per 1 porzione
- Calories
- 2455 kJ / 586.7 kcal
- Protein
- 6.5 g
- Carbohydrates
- 53 g
- Fat
- 34.4 g
- Saturated fat
- 6.5 g
- Fiber
- 6.9 g
- Sodium
- 337.1 mg
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