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An everyday dish for 2, ready in 20 minutes, around $1.10 a serving. People actually plan it with Popotam, and it's in season in October.
Remplis la casserole d'eau à moitié et porte à ébullition à feu vif. Ajoute une pincée de sel.
Plonge les 160 g de pâtes dans l'eau bouillante et laisse cuire selon le temps indiqué sur le paquet (généralement 8 à 10 min).
Dans la même casserole, ajoute les 200 g de haricots verts surgelés et laisse cuire 5 min à partir de la reprise de l'ébullition.
Verse le contenu de la casserole dans la passoire pour égoutter pâtes et haricots ensemble.
Transfère les pâtes et haricots égouttés dans la poêle chaude (sans matière grasse).
Incorpore les 60 g de pesto et mélange bien pour enrober les pâtes et les haricots.
Répartis le plat dans deux bols de service. Râpe les 20 g de parmesan sur le dessus de chaque portion.
One serving has about 476 kcal. 55% comes from carbs, 13% from protein and 29% from fat.
| Energy | 476 kcal |
| Protein | 15.7 g |
| Carbs | 65 g |
| of which sugars | 5.2 g |
| Fat | 15.2 g |
| of which saturated fat | 3.7 g |
| Fiber | 5.7 g |
| Salt | 1.1 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.10 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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