Clean the beans and cook them in strong, salted water not too soft. The cooking time depends on the type of food you choose. The thin green beans take about 10 minutes.
Use as wide a saucepan as possible without a lid and rinse in cold water immediately after draining so that the beans keep their green color. Cut into bite-sized pieces approx. 5 cm long and set aside.
Cook the pasta in salted water until al dente and drain. Catch 250 ml of the cooking water and set aside.
Clean the chanterelles, halve or quarter the large mushrooms. Finely dice the shallots and garlic.
Finely chop the basil leaves and mash with 2 - 3 tablespoons of olive oil. Then mix with the parmesan to make a simple pesto. If you like, you can also add a few garlic cubes.
Put a little olive oil and, if you like, 1 tablespoon of butter in a pan with a high rim or a large saucepan and fry the chanterelles over high heat for about 5 minutes until they have taken on some color. Reduce the heat and add the shallots and garlic. Don`t let them get too dark.
As soon as the shallots and garlic are translucent, add the beans and pasta and heat everything together, stirring occasionally. Add some of the pasta boiling water to the pan so that everything is moist but not soupy. Season to taste with pepper, salt and lemon juice.
Spread on plates, add a dollop of pesto and stir in.
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