Rigatoni with Feta and Green Beans

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Arrange the pasta in preheated deep plates, garnish with chervil if you like and serve immediately.
5. 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.