John Myers
Bean Salad with Pasta and Tomatoes
The perfect bean salad with pasta and tomatoes recipe with a picture and simple step-by-step instructions.
- 800 g Green beans
- 500 g Pasta, e.g. rigatoni
- 1 Organic lemon
- 100 g Parmesan, freshly grated
- 2 tbsp Olive oil
- Pepper from the grinder
- Freshly grated nutmeg
- 10 Coctail tomatoes
- Wash and clean the beans and cut into pieces approx. 4 cm long. Cook in boiling salted water for approx. 8 minutes, then drain, rinse briefly and allow to drain. Coarsely grate the Parmesan, cut the tomatoes in half. Wash the lemon with hot water and rub the peel with the zest. Then squeeze the lemon. Put everything aside.
- Cook the pasta al dente – you can also use Spirelli or Penne rigate instead of rigatoni – drain and drain.
- Mix the beans, tomatoes, lemon zest, oil and cheese and season well with salt, pepper, nutmeg and lemon juice. Mix in the pasta and serve. Good Appetite!
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