John Myers
Ingredients for 4 servings:
- 160 g pasta
- 500 g green beans
- 150 g sheep’s cheese, e.g. feta
- 200 g cream
- 75 g mountain cheese, grated (alternatively Gouda)
- 10 g butter flakes
- 4 eggs
- 2 sprigs rosemary
- 1 clove(s) garlic
- 1 tbsp lemon juice
- salt and pepper
- 1 tomato(s), optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
simple, vegetarian, delicious
Bring two pots of salted water to a boil. Dice the feta cheese. Wash the rosemary and chop the needles. Press the garlic through a press or finely chop it. Mix the feta cheese with the rosemary, garlic, and lemon juice. Cook the pasta in the salted water of one pot for about 4 minutes, then refresh and drain. Wash and trim the beans, then halve them. Cook the beans in boiling salted water for about 3 minutes, then refresh and drain. Mix the pasta with the feta cheese and the beans, season with salt and pepper. Separate the eggs. Whisk the egg yolks with the cream and the mountain cheese and mix into the pasta mixture. Beat the egg whites until stiff and fold in. Pour the mixture into an ovenproof dish and top with the butter flakes. Place the dish on the oven rack and bake the casserole in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. If desired, dice the tomato and sprinkle it over the finished casserole.
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