Mediterranean Bean and Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g runner beans
- 250 g cherry tomato (s)
- 200 g pasta
- 4 tablespoon parmesan, freshly grated
- 2 cloves garlic)
- 0.5 ½ cup herbs, fresh, e.g., Savory, basil and chives
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper
- Vegetable broth, grained
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Wash the beans, cut off the ends and cut into bite-sized pieces. Melt the butter in a large pan, add the beans and dust with the vegetable stock. Briefly sweat the beans, add approx. 100 ml of water and stew for 15 minutes with the pan closed.
- In the meantime, wash and halve the tomatoes and cook the pasta in salted water until al dente. Wash and finely chop the herbs, peel and chop the garlic cloves.
- Mix the herbs, garlic, olive oil, parmesan and lemon juice together. Season with salt and pepper.
- Add the tomatoes to the beans and cook for another 5 minutes. Then mix the herb mixture and the cooked noodles into the beans, let them steep briefly and season with salt and pepper.
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