Summary

Ingredients

• 200 g beans, thick
• 500 g beans, reen
• 3 shallot (s)
• 1 bunch parsley, smooth
• 1 bunch savory
• 150 ml vegetable stock
• 400 g pasta (e.. Fricelli)
• Salt water
• 50 g pine nuts
• 150 g bacon (pancetta)
• Salt and pepper, black from the mill
• 200 g mascarpone

Print Recipe Pin Recipe

Instructions

1. Cook the broad beans in boiling water for 5 minutes, rinse in cold water and then remove them from the pods as desired. Clean and halve the green beans. Peel the shallots and cut into wedges. Pluck the parsley and savory leaves from the stems and cut finely.
2. Bring the salted water for the pasta to a boil. In the meantime, cover and simmer the green beans in the vegetable stock and a little salt for about 8 minutes. Cook the pasta according to the instructions on the packet.
3. Roast the pine nuts in a coated pan until golden brown and set aside. Fry the pancetta in a pan on both sides until crispy and brown and drain on 2 layers of kitchen paper. Sweat the shallots in the pan until translucent. Drain the pasta in a colander and drain.
4. Mix the pasta, green beans with vegetable stock, broad bean kernels, sliced parsley and savory, pine nuts, shallots and the crispy fried pancetta together.
5. Season with black pepper from the mill. Briefly fold the mascarpone under the bean paste and serve immediately.