Summary

Ingredients

• 500 g ribbon pasta, reen
• 1 large onion (s)
• 1 large red pepper (s)
• 100 g corn, canned
• 100 g beans, reen, fresh or frozen
• 100 g peas, fresh or frozen
• 0.5 liter ½ meat broth
• 300 g corned beef
• 3 tablespoon olive oil
• salt and pepper
• marjoram
• 80 g parmesan, rated

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Instructions

1. Roughly dice the onion and fry in olive oil in a high pan or large saucepan. Dice the peppers into bite-sized pieces and add to the onion with the beans and sauté gently.
2. Add the corn and peas and pour the meat stock on top.
3. Chop up the corned beef, add to the sauce and simmer for about 10 minutes over a low heat.
4. The vegetables should still be visible and should not be cooked mushy.
5. Season to taste with salt, pepper and marjoram.
6. In the meantime, cook the pasta until al dente according to the instructions on the packet.
7. Serve the pasta with the vegetable and meat sauce and pour grated Parmesan cheese over it.