{"id":31551,"date":"2022-03-21T17:50:20","date_gmt":"2022-03-21T17:50:20","guid":{"rendered":"https:\/\/usapulseseu.org\/pates-a-la-sauce-a-la-creme-beany\/"},"modified":"2022-03-21T17:50:20","modified_gmt":"2022-03-21T17:50:20","slug":"pates-a-la-sauce-a-la-creme-beany","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/fr\/pates-a-la-sauce-a-la-creme-beany\/","title":{"rendered":"P\u00e2tes \u00e0 la sauce \u00e0 la cr\u00e8me Beany"},"content":{"rendered":"

<\/p>\n

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P\u00e2tes \u00e0 la sauce \u00e0 la cr\u00e8me Beany<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • \u00bd tasse plus 2 cuill\u00e8res \u00e0 soupe d’huile d’olive extra-vierge (divis\u00e9e, plus pour arroser) <\/li>\n
  • 1 tasse de noix (finement hach\u00e9es, ou toute autre noix de votre choix (omettre si vous \u00eates allergique aux noix) (vous pouvez \u00e9galement utiliser un pesto pr\u00eat \u00e0 l’emploi ou fait maison \u00e0 la place))<\/li>\n
  • \u00bd cuill\u00e8re \u00e0 caf\u00e9 de flocons de piment rouge \u00e9cras\u00e9s <\/li>\n
  • 5 gousses d’ail (1 enti\u00e8re, 4 finement tranch\u00e9es)<\/li>\n
  • 2 branches de romarin<\/li>\n
  • 2 bo\u00eetes\/bouteilles de 400 g de haricots cannellini (haricots blancs, rinc\u00e9s)<\/li>\n
  • 250 gr de rigatoni (ou autres p\u00e2tes tubulaires)<\/li>\n
  • Sel casher<\/li>\n
  • 1 citron<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de persil finement hach\u00e9 <\/li>\n
  • Poivre noir fra\u00eechement moulu<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Faites chauffer \u00bc de tasse d’huile dans une grande casserole \u00e0 feu moyen. Ajouter les noix et les flocons de piment rouge et cuire, en remuant souvent, jusqu’\u00e0 ce que les noix soient profond\u00e9ment dor\u00e9es, environ 5 minutes. Transf\u00e9rer dans un petit bol et r\u00e2per la gousse d’ail enti\u00e8re ; r\u00e9server. <\/li>\n
    2. Essuyez la marmite. M\u00e9langer \u00bc tasse d’huile et le reste de l’ail tranch\u00e9 dans la casserole et faire cuire \u00e0 feu moyen-doux, en remuant de temps en temps, jusqu’\u00e0 ce que l’huile autour de l’ail bouillonne vigoureusement et que l’ail commence \u00e0 brunir, environ 5 minutes. <\/li>\n
    3. \u00c9crasez fermement le romarin dans votre main pour le meurtrir ; ajoutez-le \u00e0 la marmite avec les haricots et remuez pour les enrober. Augmentez le feu \u00e0 moyen et faites cuire, en remuant de temps en temps, jusqu’\u00e0 ce que les haricots commencent \u00e0 prendre de la couleur, environ 3 minutes. <\/li>\n
    4. Pendant ce temps, faites cuire les p\u00e2tes dans une grande casserole d’eau bouillante sal\u00e9e, en remuant de temps en temps, jusqu’\u00e0 ce qu’elles soient tr\u00e8s al dente, soit environ 2 minutes de moins que le temps indiqu\u00e9 sur l’emballage.<\/li>\n
    5. Lorsque les p\u00e2tes ne sont plus qu’\u00e0 4 minutes de la cuisson, transf\u00e9rez 1 tasse de liquide de cuisson des p\u00e2tes dans la casserole contenant les haricots (veillez \u00e0 maintenir un feu moyen pour que le liquide ne s’\u00e9vapore pas trop rapidement). \u00c0 l’aide d’une cuill\u00e8re en bois ou d’un pilon \u00e0 pommes de terre, \u00e9crasez d\u00e9licatement les haricots pour obtenir une sauce cr\u00e9meuse. <\/li>\n
    6. \u00c0 l’aide d’une araign\u00e9e ou d’une cuill\u00e8re \u00e0 trous, transf\u00e9rer les p\u00e2tes dans la casserole avec les haricots et ajouter 1 tasse de liquide de cuisson des p\u00e2tes et 2 cuill\u00e8res \u00e0 soupe d’huile ; bien m\u00e9langer. Augmentez le feu \u00e0 moyen-vif, portez \u00e0 \u00e9bullition et faites cuire, en remuant doucement \u00e0 l’aide d’une spatule en caoutchouc r\u00e9sistant \u00e0 la chaleur, jusqu’\u00e0 ce que la sauce recouvre les p\u00e2tes, environ 2 minutes (la sauce peut sembler soupeuse, mais elle \u00e9paissira en reposant, ne vous inqui\u00e9tez donc pas !) <\/li>\n
    7. R\u00e2per finement environ un quart du zeste du citron, puis couper le citron en deux. Pressez le jus d’un demi-citron et ajoutez le persil ; m\u00e9langez bien. <\/li>\n
    8. \n

      R\u00e9partir les p\u00e2tes dans les bols. Arroser d’huile, assaisonner de poivre noir et garnir du m\u00e9lange de noix r\u00e9serv\u00e9 ou de la sauce pesto. Coupez la moiti\u00e9 de citron restante en quartiers et servez-la \u00e0 c\u00f4t\u00e9 pour l’arroser. <\/p>\n<\/li>\n<\/ol><\/div>\n

      \n

      Par Anjalina Chugani<\/p>\n<\/p><\/div>\n

      \n
      Plat principal<\/div>\n
      Cr\u00e9atif, Sans produits laitiers, Enfants, V\u00e9g\u00e9talien<\/div>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      P\u00e2tes \u00e0 la sauce \u00e0 la cr\u00e8me Beany \u00bd tasse plus 2 cuill\u00e8res \u00e0 soupe d’huile d’olive extra-vierge (divis\u00e9e, plus pour arroser) 1 tasse de noix (finement hach\u00e9es, ou toute autre noix de votre choix (omettre si vous \u00eates allergique aux noix) (vous pouvez \u00e9galement utiliser un pesto pr\u00eat \u00e0 l’emploi ou fait maison \u00e0 […]<\/p>\n","protected":false},"author":2,"featured_media":29628,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[115],"tags":[114,117,118,113],"dipi_cpt_category":[],"class_list":["post-31551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plat-principal","tag-creatif-fr","tag-enfants","tag-sans-produits-laitiers","tag-vegetalien-fr"],"acf":[],"yoast_head":"\nP\u00e2tes \u00e0 la sauce \u00e0 la cr\u00e8me Beany - 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