John Myers
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Colorful Linguine with Zucchini and Green Beans
The perfect colorful linguine with zucchini and green beans recipe with a picture and simple step-by-step instructions.
To garnish:
- 2 leaves Red cabbage, fresh
- Spring onion rings
- 1 tbsp Sesame seeds, white
- 6 Cherry tomatoes
For the linguine:
- 160 g Chicken breast, skinless and boned, frozen
- 6 Mushrooms, brown-capped, fresh
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 1 smaller Chilli, green, fresh or frozen
- 1 small Carrot
- 100 g Linguine, dried
- 300 g Water
- 8 g Mushroom bouillon, grainy
For the marinade:
- 2 Egg white, from eggs, size S
- 1 pinch Salt
- 2 tbsp Tapioca flour
- 1 tbsp White wine, dry
For the vegetables:
- 6 Discs Zucchini
- 4 Green beans, fresh or frozen
Also:
- 6 tbsp Extra virgin olive oil
For the sauce:
- 2 Egg yolk
- 1 pinch Salt
- 5 tbsp Pasta cooking water
- 1 tbsp Sour cream
- 1 tsp Lemon juice
- 1 pinch Pepper, white, fresh from the mill
- 1 tsp Herbal mix, Italy
To garnish:
- 2 leaves Red cabbage, fresh
- Spring onion rings
- 1 tbsp Sesame seeds, white
- Prepare and place the ingredients for garnishing. Remove the stems from the cherry tomatoes, wash them and cut them in half crosswise.
The chicken:
- Cut the thawed chicken breast across the grain into approx. 5 mm thick slices, halve lengthways and crossways. Beat 2 eggs, separate the yolks and whites. Whisk the egg white with the salt. Dissolve the tapioca flour in the white wine and mix homogeneously with the egg white. Marinate the thawed and dried pieces of chicken in it for about 30 minutes. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces.
- Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Clean the mushrooms, separate the stems from the hats and cut lengthways into thin strips. Cut the hats into thin strips.
- Wash and peel the carrot, cut off both ends and cut into short silk threads diagonally with a julienne slicer. Bring the water for the pasta to the boil and dissolve the mushroom bouillon in it. Add the pasta and cook al dente according to the instructions on the packet. Strain, have them ready and do not discard the broth. DO NOT rinse the pasta!
- For the sauce, whisk the egg yolks with a pinch of salt and 1 tablespoon of the olive oil. First mix the sour cream with the pasta water and lemon juice until homogeneous, then whisk with the egg yolk. Strain the pieces of meat and drain well.
- Cut 5 approx. 6 mm thick slices from a washed zucchino and fry them on both sides with 2 tablespoons of olive oil until they get brown spots. Wash the fresh green beans and cap at both ends. Blanch in the noodle broth for 3 minutes and toss briefly in the olive oil (from the zucchino slices). Arrange on the serving plates with the zucchini slices and the washed red cabbage leaves and season with a pinch of salt and pepper.
- Heat a deep pan or a wok, add 2 tablespoons of the olive oil, add the pieces of meat and stir-fry for 2 minutes. Take out of the pan and add the rest of the olive oil and let it get hot. Add the onions, garlic and chilli and stir-fry until the onions are translucent. Add the mushrooms and shortly afterwards the pasta and stir-fry for 2 minutes. Mix in the carrot threads.
- Add the meat and stir-fry for 1 minute. Deglaze with the sauce, stir-fry briefly and distribute on the serving plates. Garnish, serve warm and enjoy.
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