Summary

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

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Instructions

1. 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.
2. 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.
3. Mix the herbs, garlic, olive oil, parmesan and lemon juice together. Season with salt and pepper.
4. 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.