Mediterranean bean and noodle pan

Ingredients for 4 servings:

• 300 g runner beans
• 250 g cherry tomatoes
• 200 g pasta
• 4 tbsp Parmesan, freshly grated
• 2 garlic cloves
• ½ cup fresh herbs, such as savory, basil, and chives
• 4 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper
• Vegetable broth, granulated
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the beans, trim the ends, and cut into bite-sized pieces. Melt the butter in a large pan, add the beans, and drizzle with the vegetable stock. Briefly sweat the beans, add about 100 ml of water, and simmer with the pan covered for 15 minutes. In the meantime, wash and halve the tomatoes. Cook the pasta in salted water until al dente. Wash and finely chop the herbs, peel and chop the garlic cloves. Mix the herbs, garlic, olive oil, Parmesan cheese, and lemon juice. Season with salt and pepper. Add the tomatoes to the beans and sauté for another 5 minutes. Then mix the herb mixture and the cooked pasta into the beans, let it sit for a short while, and season with salt and pepper.