Rigatoni with Feta and Green Beans
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tomato (s)
- 200 g beans, reen
- salt and pepper
- 2 tablespoon olive oil
- 1 lemon (s), juice it
- 2 tablespoon crème fraîche
- 350 g riatoni
- 125 g feta cheese
- some chervil
Print Recipe
Pin Recipe Instructions
- Scald the tomatoes briefly, rinse in cold water, peel, quarter, core and dice the pulp. Wash the beans, clean and cook in boiling salted water for about 8 minutes, drain and drain well in a colander.
- For the sauce, heat the oil in a pan, stew the diced tomatoes in it for 2-3 minutes, season with lemon juice, salt and pepper and stir in the crème fraîche.
- Cook the rigatoni al dente in plenty of boiling salted water. In the meantime, crumble the feta. Drain the pasta and mix with the sauce, beans and feta.
- Arrange the pasta in preheated deep plates, garnish with chervil if you like and serve immediately.
- Variation: Instead of beans, you can prepare this dish with many other types of vegetables: for example with zucchini slices or strips of green bell pepper. Broccoli florets and spinach also taste great.
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